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CATEGORY CUISINE TAG YIELD
Grains, Meats, Eggs, Dairy Dutch 1 Servings

INGREDIENTS

1 lb Mushrooms, Cleand and sliced
2 oz Shitake mushrooms, soaked (Use soasking liquid in the sauce) (up to 3)
1 lb Green beans, clean, trim and cut into 1" pieces
1 Onions, sliced (up to 2)
1 ts Or more dried sage
1 ts Thyme
1/2 ts White pepper
Salt or chicken flavor veggie broth mix to taste
1/2 c Dry white wine or broth <vermouth, or dry sherr>
1/3 c Flour, or so
2 c Non fat milk or soy or rice milk (up to 3)

INSTRUCTIONS

Put veggies and herbs with wine in large dutch over, cover and steam till
tender put flour with 1 cup milk in a jar or plastic container with a lid,
shake well
Add 2 cups milk to veggies, bring to a simmer add flour and milk mixture to
pot, a little at a time, keep shaking it up, stir and simmer til desired
thickness is acheived
(play with the amount of milk and flour, I just add stuff till I am happy
with it.)
Serve over eggless noodles, rice, baked or mashed potatoes or....
add a tossed salad with lots of yummy textures.
For dessert, a beautiful tray with a variety of sliced/cubed fresh fruits
and dipping sauces:
vanilla yogurt fat free chocolate sauce
Posted to fatfree digest V97 #050 by jrg14@cornell.edu (Jan Gordon) on Apr
7, 1997

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