AFC Brown Mushroom Gravy

AFC BROWN MUSHROOM GRAVY

We’re making a brown mushroom gravy using the Parsley Diet Soup as a base. With the addition of a few ingredients a savory gravy is achieved, while still keeping down the fat content. Traditionally gravy was made from the fat drippings with a little water and thickener added. Today we don’t use the animal and we don’t want the gravy to be predominantly fat.

Makes about 5 cups

4 c. Parsley Diet Soup

4 oz. DR WT can mushrooms stems and pieces, including liquid from can

2 T. Bragg Liquid Aminos

2 t. Bragg Seasoned Nutritional Yeast

1 t. liquid smoke

2 t. brown sugar

1 t. ground rosemary

1 t. onion powder

1/4 t. ground allspice

2 T. extra virgin olive oil


In large saucepan over medium heat, combine all ingredients.

Bring to soft boil, then reduce heat and slow-cook for about 15 minutes, stirring as needed.

If you want, go ahead and puree it in a blender till smooth, or serve as is. I’ve tried it both ways and both ways are good.

Use wherever you use traditional brown mushroom gravy.






Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.