Salt and pepper -to taste In large saucepan, bring chicken broth to a boil. Brown the bulgur in a large skillet in the oil and butter. Add the green onions and mushrooms and cook for another 1 or 2 minutes. Pour the bulgur and vegetable mixture into the pan of broth and add the oregano and a little salt and pepper. From Diana Rattray Recipe By : Concord Hospital Admitting Cookbook