Ingredients

1-1/2 C. cooked vegetables, finely chopped
3-1/2 C. chicken broth, fat free
1/4 C. all purpose flour
2 Tbsp. melted margarine
salt, to taste
sprinkle of pepper (optional)
combination of asparagus, broccoli, carrots, cauliflower, celery, mushrooms, onions,
string beans

Cooking Instructions

Cook vegetables, drain well, and chop into small pieces. Use within 30 minutes, or refrigerate them. Place broth in a saucepan, and bring to a simmer over moderate heat. Place flour, dry milk and melted margarine in a small bowl. Mix well to form coarse crumbs. Stir flour mixture into simmering broth using a wire whip, or add flour mixture to cold broth. Cook and stir over moderate heat until mixture is smooth, forming a sauce, and the starchy taste is gone. Add the vegetables to the sauce, and reheat to serving temperature. Taste for seasoning. Add salt and pepper to taste. Serve hot.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)