(I like this gravy. I made it for 2 servings, and it fit into a mason jar.)
Directions:
In a large skillet, heat oil over medium-high heat.
Add onion and mushrooms; cook, stirring, until well browned, 8 to 10 minutes.
Sprinkle in flour and cook, stirring, until golden brown, 3 to 5 minutes.
Slowly whisk in vegetable stock, a little at a time, until a smooth sauce forms.
Simmer 2 to 3 minutes until thickened.
Season with soy sauce, salt and pepper.
Serve as is, or pass it through a fine mesh strainer.
