- 5 cups vegetable broth
- 1 1/2 ounces dried porcini mushrooms, sliced
- 3 tablespoons olive oil
- 1 yellow onion, diced
- 7 ounces crimini mushrooms, sliced
- 1 tablespoon dried sage
- 2 teaspoons dried thyme
- 2 teaspoons ground rosemary
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons sherry wine
- 5 teaspoons tamari
- 1/3 cup unbleached wheat flour
In a saucepan set over medium heat, warm vegetable broth with dried porcini mushrooms until mushrooms are soft, about 10 minutes. Puree in a blender.
Heat oil in a sauté pan over medium heat. Sauté onions and crimini mushrooms until soft, about 8 minutes. Add sage, thyme, rosemary, salt and pepper.
Pour all but 1 cup hot broth into onion-mushroom mixture; add sherry and tamari.
Stir together 1 cup reserved broth with flour until it’s a smooth paste. Whisk into mushroom mixture and stir to thicken, 2 to 4 minutes. Puree in a blender.