Recipe Archives->Vegetarian->Gravy 29

Savory Vegetable Gravy
Yield: 2 cups

1/4 pound (about 2 cups) fresh crimini mushroom slices
1/2 cup onion, finely chopped
2 tablespoons no-trans-fat margarine (with 8 grams fat per tablespoon)
1 cup strong low-sodium vegetable broth
1 1/2 tablespoons finely chopped fresh parsley (or 1 teaspoon parsley flakes)
1/4 teaspoon celery salt
1/2 teaspoon freshly ground pepper
2 1/2 tablespoons Wondra quick-mixing flour
1 cup fat-free half-and-half or low-fat milk (or plain soymilk), divided

In a medium, nonstick saucepan, brown mushroom slices and onion in
margarine over medium-high heat (about 5 minutes). Add broth,
parsley, celery salt, and pepper. Reduce heat and simmer for a few
minutes.

In a 4-cup measure, blend flour with 4 tablespoons fat-free
half-and-half with small whisk until smooth. Whisk in the remaining
half-and-half or milk, and pour into the vegetable mixture. Bring
mixture to a gentle boil, then reduce heat to simmer. Continue to
cook and stir just until thickened.

Printable version: gravy29.txt.