4 c. water
6 tbsp. soy sauce, unfermented (Broggs Amino)
5 tbsp. cornstarch
1 1/2 c. freshly chopped mushrooms
1/4 tsp. salt
1/4 tsp. dill or use 1/8 tsp. tarragon (opt. per taste)

Briefly blend first three ingredients (on high in blender). Pour in a heavy saucepan and add mushrooms, salt and 1/4 teaspoon dill. Cook, stirring constantly over medium high heat until thickened. Serve over tofu foo young. (Use a gravy brown sauce Kitchen Bouquet if browner gravy is desired.)