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.

By Sharon Lee Davies-Tight

Paid for by The Animal-Free Chef, AFC GLOBAL and/or Word Warrior GLOBAL. Till now and forever © Sharon Lee Davies-Tight. Share freely with proper credit. "Change the world by changing yourself. You're in the future already. Now what? You determine your outcome."

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