Directions:
- In a large saucepan, saute the onion, carrot and celery in oil until tender. Add sherry; cook and stir 1 minute longer. Add the water, parsley and bay leaves; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until liquid is nearly reduced by half.
- Strain and discard vegetables and herbs; set liquid aside (liquid should measure 1-1/2 cups).
- In a small saucepan, combine flour and broth until smooth. Stir in the drippings, sage, browning sauce if desired, salt, pepper and reserved liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 3 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 145.32 Kcal (608 kJ) | ||
| Calories from fat | 6.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.76g | 1% | |
|---|---|---|---|
| Sodium | 63.21mg | 3% | |
| Potassium | 52.03mg | 1% | |
| Total Carbs | 9.95g | 3% | |
| Sugars | 0.9g | 4% | |
| Dietary Fiber | 0.55g | 2% | |
| Protein | 0.93g | 2% | |
| Vitamin C | 1.4mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Calcium | 13.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 139.42 Kcal (584 kJ) | ||
| Calories from fat | 6.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.73g | 1% | |
|---|---|---|---|
| Sodium | 60.65mg | 3% | |
| Potassium | 49.91mg | 1% | |
| Total Carbs | 9.54g | 3% | |
| Sugars | 0.87g | 4% | |
| Dietary Fiber | 0.53g | 2% | |
| Protein | 0.9g | 2% | |
| Vitamin C | 1.4mg | 2% | |
| Calcium | 12.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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