Heat oil in a med saucepan over med-low heat. Add onion and saute 6 min or until soft and starting to brown. Add mushrooms and saute until soft, about 2 min. Add broth, the 3/4 C water, parsley, thyme and Worcestershire sauce. Boil 8 min or until reduced to 2 C.

Stir the 1 Tbsp water and cornstarch in a small cup until smooth. Stir into broth mixture. Simmer 2 min or until thickened. Stir in pepper. Serve.

Makes 2 C Serving Size is 1/3 C

Exchanges: 1 veg, 1/8 fat

This has a wonderful taste. We served it over baked potatoes, but you could serve it over mashed potatoes, rice or any grain.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie. Com>

Sod 236mg Cff 20.2%