Bring Vegetable Stock (2 cup) to a boil. In a small bowl pour stock over Dried Mushrooms (1/3 cup). Let soak for 20 minutes.
Strain the mushrooms over another bowl, setting the stock aside for later. Mince or thinly slice the mushrooms.
In a medium saucepan, melt the Salted Butter (3 tablespoon). Add the Shallot (1 1/2 tablespoon). Sauté for 5 minutes over medium heat until softened.
Add the All-Purpose Flour (3 tablespoon) to the butter/shallot mixture, stirring constantly. Cook for 2 minutes.
Gradually add 1 1/2 cups of the reserved vegetable stock(leaving mushroom sediment out), stirring well to incorporate after each addition. Cook over medium heat until thickened.
Add the reserved mushrooms, Reduced Sodium Soy Sauce (3 tablespoon), Light Cream (1/2 cup), Cooking Sherry (1 tablespoon), Fresh Thyme Leaves (1 tablespoon) and Fresh Sage (1 tablespoon) to the gravy. Cook for a few more minutes until heated through and thickened to desired consistency.
Season to taste with Salt (to taste) and Freshly Ground Black Pepper (to taste) and serve.