Pork and Mushroom Stew

This hearty stew recipe is just what you need on a cool fall evening. Made with pork, carrots, onions, and mushrooms, it is ready to serve when the vegetables are tender. Bake a fresh loaf of wheat bread or some rolls to accompany this pork stew. Mix up a batch of your favorite cookie recipe to serve for dessert.

ingredients

* 1 pound pork stew meat, cut into 1-inch cubes
* 2 tablespoons margarine or butter
* 1 10-1/2-ounce can condensed chicken broth
* 1/4 cup dry white wine
* 3 tablespoons snipped fresh parsley
* 3/4 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
* 1/4 teaspoon garlic powder
* 1/8 teaspoon pepper
* 1 bay leaf
* 2 cups frozen whole small onions
* 1 10-ounce package frozen tiny whole carrots
* 1 4-ounce can whole mushrooms, drained
* 3/4 cup cold water
* 1/4 cup all-purpose flour
* 1 tablespoon lemon juice
directions

1. In a large saucepan brown pork, half at a time, in margarine or butter. Return all meat to pan. Stir in the chicken broth, wine, parsley, thyme, garlic powder, pepper, and bay leaf. Bring to boiling. Reduce heat and simmer, covered, for 40 minutes.
2. Add the frozen onions, frozen carrots, and mushrooms. Return to boiling. Reduce heat and simmer, covered, about 15 minutes more or until vegetables are tender. Remove bay leaf.
3. Combine cold water and flour; add to stew with lemon juice. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Makes 4 servings.