Brown the vegetables. Add all other ingredients and simmer until reduced by half.
Make a roux out of the butter and flour. Slowly stir in the reduced stock (hot) until smooth.
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|Serving Size: 1 Serving (1980g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 47 (15%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 3822mg||132 %|
|Potassium 3673.1mg||97 %|
|Total Carbohydrate 26.2g||8 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 25.4g|
|Protein 38.1g||54 %|
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Calories per serving: 315
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