DIJON VEGETABLE STEW"      

2 Cups Sliced Carrots
1 Large Onion Sliced
1 small head Cauliflower
8oz. mushrooms, rinsed
1/4 cup dry white wine
1 1/2 cups of Chicken broth
1/4 tsp. each of salt and pepper
2 Tbsp. Dijon style mustard
1/2 tsp. dried thyme leaves
1/3 cup of skim or 1% milk
2 tsp. cornstarch dissolved in 2 Tbsp. of water

Steam or boil the carrots till tender, drain and remove from heat,
 add remaining veggies to sauce pan with carrots. 
 Mix together chicken broth, wine, salt and pepper in a small bowl, 
then add to veggie mixture and cook till all veggies are tender.  
While this is cooking, mix together mustard, thyme and milk.  
When veggies are tender, add mustard mixture and stir. 
 Simmer gently for about 10 minutes (uncovered). 
 Add dissolved cornstarch and simmer for a few minutes
 until slightly thickened.

You can eat this as a soup or stew.. 
OR you can serve it on top of Rice, or egg noodles.