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Vegetarian Holiday Gravy

Makes about 2 cups

• 3 tablespoons olive oil (divided use)
• 2 medium onions, sliced
• 2 large carrots, cut into chunks
• 4 ounces white mushrooms, halved
• 3 cloves garlic, peeled and crushed
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup white wine
• 4 sun-dried tomatoes, quartered
• 2 sprigs fresh marjoram
• 1 sprig fresh thyme
• 2 tablespoons flour

Heat 2 tablespoons oil in a large saucepan over medium-low heat. Add the onions, carrots, mushrooms, garlic, salt and pepper. Cover and cook 1/2 hour, or until soft, stirring occasionally. Uncover pan, increase heat to medium and cook 7 to 10 minutes more, or until the vegetables are browned and caramelized.

Add wine; simmer 2 to 3 minutes, or until two-thirds of the liquid is evaporated. Stir in sun-dried tomatoes, marjoram, thyme and 21/2 cups water. Reduce heat to medium-low, cover and simmer 30 minutes. Strain into large measuring cup, pressing on vegetables with spoon to release all liquid.

Heat remaining 1 tablespoon oil in a saucepan over medium heat. Stir in flour, and cook 5 minutes, or until flour begins to turn golden. Whisk in vegetable liquid. Cook 3 to 5 minutes, or until gravy thickens, stirring constantly. Remove from heat, and serve with filled Cornucopias.

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