Porcini Mushroom Gravy

½ ounce dried porcini mushrooms2 tablespoons warm water1frac12; tablespoons canola oil cup white whole-wheat flour2 cups fat-free, low-sodium chicken brothfrac34; teaspoon salt (optional)1 teaspoon onion powderfrac14; teaspoon freshly ground black pepper or to taste

Soak mushrooms in warm water for 5 minutes.In 2-quart saucepan, heat canola oil over medium heat. Whisk in flour until blended and continue stirring until roux is lightly browned and develops nutty aroma.Whisk in broth, optional salt and onion powder. Bring to a gentle boil until just thickened, stirring. Cook and stir for 1 minute. Remove from heat and season with pepper. Add softened mushrooms and any soaking liquid.Puree gravy in food processor or food mill. Return mixture to saucepan. Heat just to a simmer.Serves eight.

Nutrition values per serving: 50 calories, 3 g fat (0 saturated), 5 g carbohydrates, 2 g fiber, 1 g protein, 0 cholesterol, 115 mg sodium.