1 quart Pacific organic vegetable broth (or your homemade vegetable broth)
2 cups sliced mushrooms
1/2 of a medium onion, diced
1 clove garlic
1 tsp. salt, or to taste
1 tsp. sage
1/2 tsp. celery seed
3 Tblsp. flour (oat, whole wheat, etc.)
2 Tblsp. minced Italian parsley, or equivalent dried
Saute mushroom pieces, onion and garlic in dry or lightly sprayed skillet on medium high heat until browned.
In blender, put all other ingredients except parsley. Blend well.
Stir into mushroom mixture.
Cook and stir constantly, over medium heat, until thickened.
Stir in parsley just before serving.