Mushroom Gravy

I first made this mushroom gravy last year for Thanksgiving and also served a traditional turkey gravy for the meat eaters at my table.  However, the mushroom gravy was the first to disappear so this year I only made the mushroom gravy.  No turkey gravy at all.  Even still, I needed to make another batch for the leftovers, as it was gobbled up yet again and I had tripled the recipe!

Vegan Mushroom Gravy (doubled, which I usually have to do for my family of five)

4 tbsp olive oil
1 onion, chopped fine
20 mushrooms, sliced thin
4 cloves garlic, minced
4 tbsp unbleached all purpose flour
1/2 to 1 tsp poultry seasoning (or you could substitute whatever herbs you like - sage, thyme, etc)
2 tbsp soy sauce
1/2 cup plain, unsweetened soy milk
4 cups vegetable broth
Salt and pepper to taste - throw some cayenne in there, too, while you are at it!

Heat oil until shimmering.  Saute' onions until clear; add garlic and saute' one minute more; add mushrooms and saute' until soft, about 3-4 minutes.  Add flour and cook, stirring, for 1-2 minutes.  Add soy milk and cook, stirring, until it is thick.  Add vegetable broth and seasonings.  Cook, stirring, until gravy is thickened.  Taste and adjust seasonings as necessary.