<<Disclaimer: Verify this information before applying it to your situation.>> 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