Mushroom gravy

1 onion, diced
8 oz mushrooms, diced
3 cloves garlic
2 cups Veg broth
1 tsp dried thyme
1/2 tsp dried rosemary
1 tbsp nutritional yeast
1 tbsp soy sauce
2 tbsp flour
1/4 cup nondairy milk

Saute onions, add mushroom and garlic. Once softened, add broth herbs, yeast and soy sauce. In a bowl, whisk milk and flour until smooth. Pour into saucepan and stir well. Simmer until thickened. Use a stick blender to blend until smooth.