Instructions: Rinse mushrooms. Soak them in hot water to cover for 20 min. Remove from water and rinse again. Cut off stems. Slice mushrooms.

Heat oil in saucepan. Add onion and saute 5 min over med heat. Add mushrooms, carrots, potatoes, water, bay leaf, salt and pepper to taste.

Bring to boil. cover and cook until vegetables are tender, 20 min. With slotted spoon, transfer vegetables to bowl. Discard bay leaf. Measure 1 C liquid and reserve remaining liquid.

Dry saute flour in pan, stirring constantly, until lightly browned. Whisk

in measured cooking liquid. Bring to boil, whisking. Return vegetables to pan. Stir gently and bring to simmer. Stir in 1 T reserved liquid if sauce is too thick. Taste and adjust seasonings. Stir in half of parsley. Serve sprinkled with remaining parsley.

Makes 4 - 5 servings.

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