Recipe - Thanksgiving Gravy -V

One half qt Vegetable stock
1/16 cup White or light miso
1/16 cup Lowsodium soy sauce
One fourth tablespoon Dijon Mustard
One half teaspoon Poultry seasoning or other
Mixed herbs
1/8 teaspoon Dried sage
1/3 teaspoon Dried thyme
1/8 teaspoon Dried rosemary
1/8 teaspoon Black or white pepper
One half tablespoon Cornstarch or arrowroot

Combine all ingredients except cornstarch or arrowroot in a 4quart pot.
Bring to a boil over medium heat, then lower heat and simmer for 10
minutes.

At serving time, disolve thickener in One half c. cold water. Bring the gravy to
a low boil. Slowly pour in the thickener and stir whie the gravy turns from
milky to smooth and thick. Add enough thickener to reach the consistency
you desire. Makes 8 cups.

Note: Poultry seasoning does not contain animal products. If you don't
have poultry seasoning, use 2 to 3 teaspoons of a mixture of rosemary,
sage, thyme, marjoram and basil.

Per One half serving: 34 cal; 1 g. protein; 0.1 g. fat; 5 g. carb;, 0 chol; 618
g. sodium; 4 g. fiber
=+Dianne in Freeport, Texas+=

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini