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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: