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Prep time: 20 minutes, Cook time: 20 minutes, serves 8 6 Tbsp. flour 7 Tbsp. Henry's Olive Oil 1/4 cup onion, diced 1/4 cup organic carrot, diced 1/4 cup celery, diced 2 tsp. dried rosemary 1 tsp. dried thyme 1 cup mushrooms, thinly sliced 3 cups Henry's Vegetable Broth 2 Tbsp. soy sauce 1/2 tsp honey Salt and pepper to taste 1. Sauté mushrooms in 1 tablespoon olive oil until browned and liquid is evaporated. Set aside. 2. Make a roux by heating 6 tablespoons of olive oil in a heavy skillet at medium-high heat. Add 6 tablespoons of flour, one at a time, stirring constantly. Cook 5 to 7 minutes until flour is lightly browned. 3. Add onion, carrots, celery and dried spices to roux. Lower heat and cook for 2 to 3 minutes. 4. Slowly stir in the stock, 1/2 cup at a time, blending as you go. Add soy sauce, honey, mushrooms and vegetables. Stir and cook for 15 minutes over medium-low heat until sauce is thickened. |
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