2 teaspoons cold-pressed oil
1 large onion, chopped
1 ½ cups water (may use canned mushroom liquid as part)
1-tablespoon dry parsley
4 teaspoons cornstarch
2 tablespoons quick oats, whizzed fine
½-cup water for cornstarch and oats
1 or 2, 4 ounce cans button or sliced mushrooms drained
Whiz 1 cup quick oats very fine in blender. Store in tightly sealed jar for ready use later.
Put oil in fry pan and sauté onion until soft. Add the 1 cup of the liquid (water and mushroom liquid) and seasonings and heat.
Into the ½ cup of water, stir the cornstarch and blended oats. Add to the broth.
Cook and stir until thickened (5-7 minutes).
Add drained mushrooms and heat to a boil. Remove from heat and serve.