cat lover
08-02-2006, 01:06 PM
6 tbsp flour
7 tbsp olive oil
1/4 cup onion, diced
1/4 cup carrot, diced
1/4 cup celery, diced
2 tsp dried rosemary
1 tsp dried thyme
1 cup mushrooms, thinly sliced
3 cups vegetable broth
2 tbsp soy sauce
1/2 tsp honey
Salt and pepper to taste
Saute mushrooms in 1 tablespoon olive oil till browned and liquid is evaporated. Set aside. 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.Add onion, carrots, celery and dried spices to roux. Lower heat and cook for 2 to 3 minutes.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. Serves 8
7 tbsp olive oil
1/4 cup onion, diced
1/4 cup carrot, diced
1/4 cup celery, diced
2 tsp dried rosemary
1 tsp dried thyme
1 cup mushrooms, thinly sliced
3 cups vegetable broth
2 tbsp soy sauce
1/2 tsp honey
Salt and pepper to taste
Saute mushrooms in 1 tablespoon olive oil till browned and liquid is evaporated. Set aside. 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.Add onion, carrots, celery and dried spices to roux. Lower heat and cook for 2 to 3 minutes.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. Serves 8