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Steps
1
In 2-quart saucepan, heat broth, onion, carrot and celery to boiling; reduce heat. Cover; simmer 15 minutes. Pour broth through strainer, pressing vegetables lightly to extract juice. Return broth to saucepan; discard vegetables.
2
In small bowl, stir water, soy sauce, flour and poultry seasoning with wire whisk until smooth. Gradually stir flour mixture into broth in saucepan. Heat to boiling. Cook about 1 minute, stirring constantly, until thick and bubbly.
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We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.
Using broth from cooked vegetables is a clever way to add flavor without extra fat. And, the flavor is enhanced more with a secret ingredient—a small amount of reduced-sodium soy sauce.
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