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.
FAT-FREE CHEF™ 