2 cloves garlic, crushed
1 c. diced celery
1 c. diced carrot
2 c. chopped onion
1 tsp. peanut oil
2 tsp. herb blend
2 oz. dry sherry

Saute garlic, celery, carrot and onion in oil for a few minutes. Add herb blend and saute until the vegetables are not quite tender. De-glaze the pan by adding the sherry, stirring until the brown glaze formed on the bottom of the pan is liquified. Cool and refrigerate covered.

Use when you think a soup, gravy or stew needs additional salt or seems to lack flavor. Good for low salt diet people.