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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe goes with Zesty Bean Gumbo, Spicy Wheat Berry Enchilada, Eggplant Cacciatore, Tofu Marsala 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 |
Directions:
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.
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