In a medium saucepan melt butter. Add mushrooms, potatoes, carrots, celery and onion; cook, stirring frequently, until mushrooms are golden, 6 to 8 minutes. Stir in chicken broth and 1 cup water; bring to a boil. Reduce heat and simmer, covered, for 15 minutes. Meanwhile, in a small bowl combine half-and-half, cornstarch, salt and pepper; stir into saucepan. Cook, stirring constantly, until mixture comes to a boil. Cook and stir to thicken slightly, about 1 minute longer. Serve hot, garnished with chives, if desired. 
YIELD: 6 Portions

OYSTER MUSHROOM SAUCE

Sauté 6 ounces sliced Kitchen Pride oyster mushrooms and 4 chopped green onions in unsalted butter until mushrooms soften, about 3 minutes; remove and set aside. To skillet add 1 cup dry white wine, 1 cup low-sodium chicken broth and 2 large peeled and diced tomatoes; bring to a boil. Boil to reduce to 3/4 cup sauce, about 20 minutes. Add 1 cup cream; bring to boil. Reduce heat. Return mushroom mixture to sauce and heat through. Serve over baked chicken or broiled seafood steak such as halibut, bass or tuna.