Whisk together ¾ cup of broth with 2 tablespoons of flour and set aside to thicken. Add butter to a soup pot over medium heat. Once melted, add shallots and garlic, and cook for 5 minutes.
Pour in broth, milk, the broth mixed with flour, Tamari, white wine vinegar, and fresh thyme. Bring to a boil, then lower heat and simmer, covered, for 10 minutes.
Cook it down further to make a vegan gravy
To make it gluten free, use tamari and GF flour