Making your own
chicken stock is a
bit like flossing — you know you should do it, but somehow you find about 1,000
more important things to do with your time.
2 tablespoons olive oil 16 ounces of baby portobello mushrooms (chopped — approximately 4 cups) 1 large carrot grated (approximately 1 cup) 1 large onion grated (approximated 1 cup) 2 cloves of garlic, crushed 2 tablespoons of tomato paste 1/2 cup of red wine 1/2 cup of
chicken or veggie
stock 1/2 cup of frozen peas 2 tablespoons of Worcestershire sauce (Vegan version available) 1/2 teaspoon of dried thyme (or fresh, but add a
bit more) 1/2 teaspoon of dried rosemary (or fresh, but add a
bit more) 1/2 teaspoon of salt 1/8 teaspoon of pepper