1. Sauté the bolete stems, garlic, basil, oregano, and caraway seeds in the olive oil for 3 minutes.
2. Stir in the flour and sauté another 3 minutes, stirring often.
3. Gradually stir in the boiling stock, add the Bragg’s liquid aminos and chili paste, and bring to a boil, stirring constantly. Reduce the heat to low, cover, and simmer 10 minutes, stirring occasionally.