INGREDIENTS
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1 (14.5 ounce) can chicken broth
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2 (10 ounce) packages frozen peas
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1 (8 ounce) can sliced water chestnuts, drained and halved
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1 (4 ounce) jar whole mushrooms, drained
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5 green onions, cut into 1/2-inch slices
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2 tablespoons butter or margarine
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1/2 teaspoon salt
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1/2 teaspoon ground ginger
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1/8 teaspoon garlic salt
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1/8 teaspoon pepper
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1/8 teaspoon ground nutmeg
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2 tablespoons cornstarch
DIRECTIONS
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Set aside 1/4 cup broth. In a saucepan, combine vegetables, butter, seasonings and remaining broth. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes. Combine cornstarch and reserved broth until smooth; stir into pea mixture. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes. Combine cornstarch and reserved broth until smooth; stir into pea mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
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