3tbspCornstarchyou can also use Arrowroot or Tapioca Flour/Starch
1tbspVegan Soy Sauceoptional
Black Pepperto taste
In a medium saucepan over medium/high heat, add oil, onion and dried herbs. Saute for about 5 minutes or until the onion softens and starts to become translucent.
Add the garlic and cook for just a minute.
Add the mushrooms and salt. Stir to combine the ingredients and cook for about 10 minutes, stirring occasionally while the mushrooms cook down and become browned.
Meanwhile, combine cornstarch (or arrowroot or tapioca starch) with about 1 cup of the vegetable stock and whisk until smooth.
Once the liquid from the mushrooms has cooked off, add the rest of the vegetable stock and let come to a boil.
Whisk in the cornstarch mixture and reduce heat to medium low. Stir constantly for about 10 minutes or until thickened.
OPTIONAL: Add soy sauce to taste and season with pepper (and more salt) if necessary.
At this point, it's ready to eat! You can puree it as I did, or enjoy it 'as is'. I kind of liked the little bits of mushroom and onion. I think I would skip the pureeing next time around. I added sliced, sauteed mushrooms for presentation.