Recipe By Matriark Foods
Yield: ~8 1/2 Cups
Ingredients:1 cup olive oil 5 shallots or 1¼ onions, finely chopped (1¼ cups) 20 baby portobello mushrooms, finely chopped (2½ cups) 1 cup all-purpose flour (use rice flour for gluten free) 1 18 oz container Matriark Foods Upcycled Vegetable Broth Concentrate 7¼ cups water 2½ teaspoons soy sauce, more to taste (or your favorite soy substitute) 1¼ teaspoons salt ½ teaspoon plus a pinch ground pepper |
Instructions:1. Heat oil in a large, wide pot or Dutch oven. Brown shallots and mushrooms (about 12–15 minutes; the bigger batch takes longer). 2. Sprinkle flour on top and stir (about 5 minutes). 3. Gradually stir in the Matriark Upcycled Vegetable Broth Concentrate and water, whisking to prevent lumps. 4. Add soy sauce, salt, and pepper to taste. 5. Serve over everything. |