Outstanding Vegan Gravy

2 cans vegan vegetable barley soup, not condensed
1 to 2 cups mushrooms, thinly sliced
1 to 2 tablespoons olive or vegetable oil
2 teaspoons tekka*, or to taste
fresh parsley to taste, chopped, optional

Puree both cans of soup in a blender until all barley lumps are gone and texture is silky and smooth.

Heat oil in a small skillet and gently saute mushrooms until tender. Add parsley midway if using. You can add other seasoning like some minced shallot, a couple of tablespoons of wine, etc., at this point if you want, but they are really not necessary.)

When mushrooms are soft, add the pureed soup and heat through. Add tekka to taste and allow it to simmer gently, do not boil, for up about 4 minutes. Serves 7 to 10.

NOTES:

* Tekka is a traditional Japanese condiment available in most health food stores' macrobiotic section. It is a dense, rather salty combination of roasted root vegetables, mostly carrot and burdock, preserved in miso, that looks a bit like coffee grounds, but dissolves in a minute or so in hot liquids. A little goes a long way. It is a very nutritious and mild form of miso and gives a rich, roasted, authentically gravyish taste to vegan food.