Winter Miso Gravy

6 to 10 of your favorite mushrooms, chopped
1 medium onion, chopped
1 tablespoon of olive oil
2 to 3 tablespoons of tamari, your taste
Cayenne powder, to taste
Dried basil, to taste
Dried dill, to taste
Freshly ground black pepper, to taste
1/3 to 1/2 cup of flour, depending on how thick you like your gravy, let experience guide you
1 1/3 cups of vegetable broth
1 tablespoon of miso

In a medium saucepan, saute the mushrooms and the onion in the oil over medium-high heat until the onions are translucent and the mushrooms are tender.

Add the tamari, the cayenne, the basil, the dill, and the pepper and stir together.

Remove from the heat and slowly stir in the flour, mixing everything very well. It will become pasty and dry.

Slowly start adding the broth, a little at a time, until everything becomes well blended and there are no lumps.

Place the gravy back onto medium heat and simmer, stirring often, until the sauce is thickened.

Remove from the heat and stir the miso into the gravy. Too much heat, boiling, will kill the beneficial organisms in the miso.

Serve