In large saucepan, sauté mushrooms, onions and thyme in oil over medium heat for 5 minutes or until mushrooms start to brown.
Stir in flour, tomato paste and cook for 5 minutes, stirring occasionally.
Remove pan from heat for 2 minutes to let cool then slowly stir in 1 cup (250 mL) of stock. Return to heat and gradually add remaining stock.
Bring to boil, reduce heat and simmer for 10 minutes.
Add soy sauce, pepper and season to taste.
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