Vegetarian Mushroom Gravy

8 oz. white or button mushrooms, chopped
1 small yellow or white onion, minced
1/4 cup cooking liquid (broth, water, etc.)
2 1/2 cups low sodium vegetable broth
1-2 Tbsp. low sodium soy sauce
1/4 cup whole-wheat pastry flour
1/2-1 Tbsp. poultry seasoning (or 1/2 tsp. each of sage, thyme and
Mrs. Dash Table Blend (optional) and pepper to taste

In a large skillet, heat cooking liquid and add onion and
mushrooms. Saute for just a minute or two over high heat.

Mix about 1/2 cup of the vegetable broth with the flour. Reduce
heat to medium and add the flour mixture, the rest of the broth
and soy sauce. Stir well to combine and prevent lumps from
forming. Bring to a simmer or a low boil, and then reduce heat.

Add poultry seasoning, Mrs. Dash (optional) and pepper,
stirring consistently. Allow to cook for 8-10 minutes, stirring
regularly, until gravy thickens.

NOTE: This can be put over veggie burgers in a baking dish and
heated in the oven for Salisbury steak.

A reviewer suggested making a double recipe since it is so good!