Gluten Free Brown Gravy

• 6 cups gluten-free beef stock or 6 cups gluten-free vegetable stock
• 6 baby carrots
• 1/2 celery rib (with leaves)
• 1/3 cup chopped onion
• 4 medium fresh white mushrooms (quartered)
• 2 small bay leaves
• 1 teaspoon dried parsley
• 1 pinch ground thyme
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1 tablespoon gluten-free soy sauce
• salt and pepper
• 1/4 - 1/3 cup gluten-free cornstarch
• 1/2 - 2/3 cup water

1. Place all ingredients except CORNSTARCH & WATER, in a large saucepan. Cover and bring to a boil. Turn down to a simmer and cook 1 hour (while your meal is cooking).
2. Strain broth and remove bay leaves.
3. Place all the rest of veggies and herbs in a food processor and add enough broth to puree to a smooth consistency.
4. Pour both broth and puree back into pan, using a wooden spoon to deglaze the sides of the pan, this will brown your gravy and add to the rich flavor.
5. Bring to a boil.
6. In a cup make a SLURRY by mixing cornstarch with water and stir till fully dissolved.
7. Add slurry to boiling broth and stir with a whisk to prevent lumps. Serve hot.

beef stock, carrots, celery, onion, fresh white mushrooms, bay leaves, parsley, ground thyme, garlic powder, paprika, soy sauce, salt, cornstarch, water

Taken from www.food.com/recipe/gluten-free-brown-gravy-279601 (may not work)