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Hi everybody,
here is the information I have received about gravy and suop:

1) GRAVY:

1 recepie is:

Herb gravy (by Amber Lee)

2C water
2T butter or margarine (opt)
1T chicken boullon (or 3 cubes)
1/2 t onion powder
1/2 t salt
dash of sage
dash of thyme
dash of pepper

1) Heat ingredients in a saucepan

2) Whisk together 2T cornstarch + 1/4 C cold water in a small bowl
Add to cornstarch/water to saucepan

3) Boil 1 minute to thicken.  Makes 2 cups.

2 recepie is:

Use Pacif Food organic Mushroom Broth.  Saute assorted mushroom (a wild blend
is nice) shallots in a little oil until reduced and "dried" out.  You  can
also add seasonings like tarrong, thyme or sage.  Add the broth, heat and
thicken with arrowroot or kudzu starch.  Delicious over browned tempeh.

3 recepie is:

1. Make a stock.  Brown a batch of carrots, onions rutabegas parnisnips and
leftovers in the oven.  In a stock pot add the browned veggies water tomato
paste a half dozen peppercorns and some herbs.  Simmer the hell out of it to
make a surprisingly rich stock.  Once simmered, you may want to reduce it
for more richness.

2. Cook whatever and deglaze the pan with the reduced stock.

3. You can now thicken with butter use a cream reduction, corn starch tapioca
or whatever takes your fancy.

2) SOUP:

Progresso, Energ-G, Trade Joe's, Immagine Foods are GF brands that carries
soups. Also you can check Abigail's list of gluten foods which is:

http://geocities.com/HotSprings/Spa/4003/gf-food.html

Have a nice holiday.

Laura