Chestnut And Bay Leaf Gravy

• 2 tablespoons olive oil
• 2 carrots, diced
• 4 stalks celery, chopped
• 1 large leek, chopped
• 2 onions, sliced
• 4 bay leaves
• 600 ml red wine
• 1/4 cup fresh thyme
• 2 tablespoons dried marjoram
• 1700 ml good quality vegetable stock
• 2 teaspoons soy sauce
• 2 teaspoons yeast extract
• 340 g chestnuts

1. Heat the oil and fry the carrot, celery, leek and half the onion over a low heat until soft.
2. Add bay leaves, wine, herbs and stock. Bring to the boil and boil for 10 minutes.
3. Strain gravy into a jug and discard the veg. Add soy and yeast extract (season with a good twist of black pepper if desired) and return to the pan.
4. Add the chestnuts and remaining onion to the gravy and simmer for 10 minutes.

olive oil, carrots, stalks celery, onions, bay leaves, red wine, thyme, marjoram, vegetable stock, soy sauce, yeast, chestnuts

Taken from www.food.com/recipe/chestnut-and-bay-leaf-gravy-202440 (may not work)