In a non-stick skillet, stir the flour over medium heat until it begins to smell toasted and turns very light brown. Pour flour to a small bowl && set asside. Reduce heat to medium && steam/saute onions && garlic, using teaspoons of the water or stock to keep them from sticking, until the onions are soft. Add mushrooms, cover, and simmer for 5 to 10 minutes. The mushrooms will release liquid, cook them until it has mostly evaporated. Sprinkle flour over the mushroom && onion mixture and mix. Stir water or stock, shoyu, and molasses into the mushrooms && onions. Simmer over medium-low heat until the sauce thickens. Season with herbs, pepper, && salt. Serve immediately. This is nice on baked potatoes, pasta, thick toast, etc. If you mix in a cup or so of soy milk (not flavored) it makes a lovely soup. Modified from _Laurels Kitchen_ From: Christina Hulbe
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|Serving Size: 1 Serving (296g)|
|Recipe Makes: 1|
|Calories from Fat: 6 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 801.2mg||28 %|
|Potassium 433.1mg||11 %|
|Total Carbohydrate 34.6g||10 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 31.4g|
|Protein 7.1g||10 %|
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Calories per serving: 167
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