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Infused Vegetable Stock

  • SERVINGS: Makes about 1 1/4 cups
  • FAST
  1. 1 3/4 cups vegetable stock or broth
  2. 1/4 cup dry white wine
  3. 2 teaspoons white wine vinegar
  4. 1/2-inch slice of onion
  5. 1 bay leaf
  6. 1 fresh parsley sprig
  7. 1 fresh thyme sprig
  8. 3 small slices of carrot
  9. 5 whole black peppercorns
  1. Combine the ingredients in a nonreactive saucepan and simmer for 15 minutes. Remove from the heat and set aside for 10 minutes, then strain.


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