Weight Watchers Rich Brown Sauce - Michawn

2 teaspoons olive oil
1 medium onion, finely chopped
1 small carrot, chopped
1/2 celery stalk, chopped
1 shallot, finely chopped
1 garlic clove, minced
3 cups reduced-sodium beef broth
1 tablespoon tomato paste
3 sprigs fresh parsley
1 sprig fresh thyme, or 1/2 teaspoon dried
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

1. Heat the oil in a medium saucepan over medium heat. Add the onion, carrot, celery, shallot, and garlic. Cook, stirring frequently, until the vegetables are browned, about 7 minutes. Add the broth, tomato paste, parsley, and thyme; simmer until reduced to 2 1/2 cups, about 25 minutes.
2. Strain the vegetables, then return the sauce to the saucepan. Discard the vegetables. Return the sauce to a simmer and cook until reduced to 1 1/2 cups, 6-7 minutes. Stir in the salt and pepper.

Makes 6 servings.
1 point per 1/4 cup.

**I never "discard" vegetables...you can save and use in something else of course.