golden mushroom gravy

This recipe is a Colleen Classic - perfect as is! I (much much) prefer my pureed but some like to skip this step and leave it chunky.


Ingredients
2 teaspoons nondairy butter (Earth Balance...or you can use a drizzle of olive oil to saute the onions/mushrooms and this still tastes amazing and is lower-cal)
1 yellow onion, chopped
1 pound white mushrooms, chopped
3 tablespoons all-purpose flour
2 cups vegetable broth
2-3 tablespoons tamari soy sauce (I find 2 to be enough because I like things lower-sodium but this should obviously be to taste)
2-3 tbs fresh rosemary, chopped (dried ok)
Pepper to taste


Instructions:
-saute onion and mushroom over high heat, stirring frequently about 15 mins
-in the meantime, use a separate pot to whisk together flour, stock, tamari, chopped rosemary, and pepper and heat on low/medium
-when lump are gone from the flour/broth mix in onion/mushroom mixture and continue to cook on low/medium until thickened (several minutes)
-puree in a blender or with a blending stick and enjoy! (obviously play with the flavor if anything needs to be adjusted at this point)