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Granny's Mushroom Gravy

2 cups beef broth - low-fat okay
1 lrg. onion - sliced thin
1 cup sliced mushrooms
3 Tbls. cold water mixed with 3 Tbls. cornstarch

-Add broth, onion, and mushrooms to skillet.
-Heat to boiling, then reduce heat to low, cover, and simmer for 10 minutes.
-Remove patties from skillet. Keep warm.
-Bring onion mixture to boil.
-Add water/cornstarch, bring to boil, stirring constantly, for 1 minute.

# 2

1 c Dried mushrooms -reconstituted* (reserve 1 -cup liquid) 
1 c Low-sodium chicken broth 
1 oz (2 Tbs) dry white wine -- or -increase broth by 2 Tb. 
2 tesp Potato starch 
1/2 tesp Dried chives 
Salt & black pepper 

*To reconstitute mushrooms, cover 1/2 ounce dried sliced mushrooms with 1 1/2 cups warm water. Let stand 30 minutes. 

Meanwhile, to prepare gravy, pour pan drippings into a 2-cup measure; let stand 5 minutes. Skim off and discard fat; pour remaining liquid into small saucepan. Add mushrooms and 1 cup mushroom liquid, broth, wine, potato starch, chives, salt and pepper; bring to a boil. Simmer 2 minutes. Serve with turkey. Each serving (3 ounces turkey and 1/4 cup gravy)

If you are doing your best, you will not have to worry about failure.

- Robert S. Hillyer