|Water/Nonfat chicken broth / vegetable broth / wine||1⁄4 Cup (4 tbs)|
|Evaporated skim milk||12 Ounce|
|Onion||1 Small, finely chopped|
|Dried basil leaves||1⁄2 Teaspoon|
|Mushrooms||1⁄2 Cup (8 tbs), finely chopped|
|Dried oregano leaves||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
Heat water, broth, or wine in a skillet over medium heat.
Add onion, mushrooms, and garlic.
Cook and stir for 5 minutes.
Add more liquid during this process if necessary.
Drain onion mixture and set aside.
Reserve 2 tablespoons evaporated skim milk.
Place the rest of the milk in a saucepan over medium heat.
Combine the reserved milk with the arrowroot or cornstarch.
Add arrowroot or cornstarch to saucepan and mix well.
Continue cooking, stirring until the sauce has thickened.
Stir in onion mixture, basil, and oregano.