Recipe

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• olive oil
• 1/2 cup whole wheat flour
• 1/4 lb fresh shiitake mushroom, sliced
• 2 tbsp fresh thyme
• 1 quart vegetable stock
• 2 tbsp soy sauce or 2 tbsp braggs amino acids
• 1 tsp apple cider vinegar
• sea salt
• fresh ground black pepper

• 1 Heat oil in a 2-quart saucepan.
• 2 Add flour and stir with a wooden spoon until the mixture becomes the consistency of wet sand.
• 3 Add mushrooms and cook 5 minutes more.
• 4 Pour in stock and soy sauce.
• 5 Bring to a slow boil and cook 20 to 30 minutes until thickened.
• 6 Adjust seasoning with apple cider vinegar, sea salt and black pepper.