MUSHSROOM GRAVY
2 1/2 TBS BUTTER OR MARGARINE
1/2 LB MUSHROOMS, SLICED 1/4 " THICK (ABOUT 2 1/3 CUPS)
3 TBS ALL-PURPOSE FLOUR
1 3/4 CUPS VEGETABLE BROTH
1/4 TSP THYME
1/4 SALT
1/8 TSP PEPPER
1. MELT 1 TABLESPOON BUTTER OR MARGARINE IN A MEDIUM SKILLET. ADD MUSHROOMS AND COOK OVER MEDIUM HEAT FOR 3 MIN. REMOVE MUSHROOMS WITH A SLOTTED SPOON AND SET ASIDE.
2. ADD REMAINING 1 1/2 TABLESPOONS BUTTER OR MARGARINE TO SKILLET, ALONG WITH FLOUR. WHISK UNTIL SMOOTH AND COOK 30 SEC.
3. ADD BROTH SLOWLY WHILE CONTINUTING TO WHISK. COOK 1 MIN, THEN STIR IN RESERVED MUCHROOMS, THYME, SALT AND -PEPPER
4. COOK, STIRRING, ABOUT 2 MIN. MORE. POUR INTO A SERVING DISH AND SERVE WARM. MAKES 4 TO 6 SERVINGS = 96 CALORIES.