2 T. olive oil
\n1 C. chopped onion
\n1 C. chopped carrot
\n1 C. chopped celery
\n1 C. sliced mushrooms
\n4 garlic cloves, halved
\n1\/4 C. tomato paste
\n1\/4 C. all-purpose flour
\n1 C. dry red wine
\n6 C. water
\n2 T. low-sodium soy sauce
\n2 tsp. black peppercorns
\n1 tsp. dried thyme
\n1\/2 tsp. salt
\n3 bay leaves<\/p>\n
Heat oil in a saucepan over medium-high heat. Add onion and carrot; saut 15 minutes or until lightly browned. Add celery, mushrooms, and garlic; cook 10 minutes. Add paste; saut 10 minutes or until browned. Add flour; cook 1 minute. Stir in wine, scraping pan to loosen browned bits. Add water and remaining ingredients. Bring to a boil; reduce heat, and simmer 45 minutes. Strain the mixture through a sieve into a bowl, reserving stock. Discard solids. Store in an airtight container for up to 1 week, or freeze for up to 3 months.<\/p>\n
Yield: 4 C
\nCalories: 95
\nFat: 5.3g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 T. olive oil 1 C. chopped onion 1 C. chopped carrot 1 C. chopped celery 1 C. sliced mushrooms 4 garlic cloves, halved 1\/4 C. tomato paste 1\/4 C. all-purpose flour 1 C. dry red wine 6 C. water 2 T. low-sodium soy sauce 2 tsp. black peppercorns 1 tsp. dried thyme 1\/2 tsp. salt 3 bay leaves Heat oil in a saucepan over medium-high heat. Add onion and carrot; saut 15 minutes or until lightly browned. Add celery,…<\/p>\n