11.   Add more stock as needed to prevent scorching.

12.   Add more stock if needed.

13.   Add stock and bring to a simmer.

14.   Add stock slowly, constantly whisking over high heat, until thickened.

15.   Add the stock and bring to a boil over high heat.

16.   Add the stock and reduce to a simmer.

17.   Add the stock to the sauteed vegetables, stirring to scrape up all the savory bits stuck to the bottom of the pan.

18.   Add the stock, blending everything well.

19.   Add the stock.

20.   Add chicken stock and cook over high heat until all liquid is absorbed.