Instructions: * Original calls for 2 tbsp vegetable oil for sauteing

Saute the onion for about 5 minutes.

Stir in the garlic, mushrooms, and salt. Saute for 5 more minutes, then cover and cook for 10 minutes over medium heat. Add the sherry, stir, and cover again. Cook for another 10 minutes.

Place the flour in a sifter or strainer, and gradually shake it into the pan as you stir constantly. Keep stirring a minute or two after all the flour is in, to keep the mixture from clumping.

Pour 1 1/2 cups of the broth, stirring vigorously. Cook over low heat for about 5 minutes, then remove from heat and taste to adjust salt. If it is too thick, stir in a little extra broth. Serve hot.

NOTES : "This tastes great on cooked grains, potatoes, vegetables, warm open-face sandwiches, pasta, omelettes - you name it.

Store the gravy in the refrigerator or even the freezer. It reheats very well."

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