1 tablespoon plus 1 teaspoon diet margarine (tub)
1 cup sliced mushrooms
1/2 cup finely chopped onions
1 teaspoon minced fresh sage or 1/4 teaspoon dried sage
1 small clove garlic, minced
1 tablespoon flour
1 package instant chicken broth mix
2 cups skim milk
1 tablespoon browning and seasoning sauce (such as Kitchen Bouquet)

Melt margarine. Add mushrooms, onions, sage and garlic; cook over medium heat, stirring, until onions are soft. Sprinkle flour and broth mixture over vegetables and stir quickly to combine. Cook-stir for 1 minute. Reduce heat to low, add milk and browning sauce to mushroom mixture and stir-cook until thickened. Makes 8 servings, each 1/4 vegetable exchange, 1/4 fat exchange, 1/4 milk exchange, 5 optional calories.