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Garden Brown Sauce

BECKY LUIGART-STAYNER
Yield 4 cups (serving size: 1 cup)

Ingredients

  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 1 cup sliced mushrooms
  • 4 garlic cloves, halved
  • 1/4 cup tomato paste
  • 1/4 cup all-purpose flour
  • 1 cup dry red wine
  • 6 cups water
  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons black peppercorns
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 3 bay leaves

Nutrition Information

  • calories 95
  • caloriesfromfat 50 %
  • fat 5.3 g
  • satfat 0.7 g
  • monofat 3.8 g
  • polyfat 0.5 g
  • protein 1.9 g
  • carbohydrate 10.7 g
  • fiber 1 g
  • cholesterol 0.0 mg
  • iron 1.7 mg
  • sodium 550 mg
  • calcium 19 mg

How to Make It

  1. Heat oil in a saucepan over medium-high heat. Add onion and carrot; sauté 15 minutes or until lightly browned. Add celery, mushrooms, and garlic; cook 10 minutes. Add paste; sauté 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.