Total Time
Prep 5 mins
Cook 5 mins

This is from the 1997 Taste of Home and is credited to Mary Fry. I have not tried it yet but only because when I need it, I can't remember which book it is in. Like everyone else, posting here for safe keeping. Beef broth may be substituted for the chicken broth.

Ingredients Nutrition


  1. In a saucepan over medium heat, saute onion, mushroom and parsley in 1/4 cup of broth until tender.
  2. Combine cornstarch, pepper and 1/2 cup broth, stir until smooth.
  3. Add to saucepan along with remaining broth.
  4. Bring to a boil, stirring occasionally.
  5. Boil for 2 minutes.


Most Helpful

Nice gravy! I used the chicken broth, and we thought the seasoning was perfect - I did use reduced sodium broth and did not add any salt. We liked the addition of the onion, mushroom, and parsley a lot. Thanks for sharing! PAC Fall '12

Starrynews October 20, 2012

I recently went on a diet and was so happy when I came across a recipe for low fat gravy since I LOVE gravy. It was very good, all I added was some salt and I used beef broth instead of chicken. Thanks for a great recipe!

Nikki4 February 22, 2010

This gravy was very easy to make and looked lovely. Using canned chicken broth, and the lack of salt or other seasoning made it bland for our tastes. I think this recipe will benefit from a well seasoned home made broth, or the addition of added seasoning, which are easily corrected. I'll make it again with modifications.

PanNan October 20, 2009

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