Instructions: Rinse mushrooms; trim and discard discolored stem ends, then thinly slice mushrooms. In a 4- to 6-quart pan, mix mushrooms with lemon juice, then add wine, ginger, and thyme. Cover and place over medium-high heat; stir occasionally until mushrooms are juicy, about 5 minutes. Uncover and stir occasionally over high heat until liquid is evaporated, 15 to 20 minutes.

Add chicken broth to pan. Cover and simmer to blend flavors, about 15 minutes. Measure mushrooms and liquid. If theres more than 4 cups, return to pan and boil, uncovered, until reduced to 4 cups; if theres less, add water.

This recipe yields 4 cups.

Comments: The art of adding rich flavor without many calories depends on adept seasonings. One method is to infuse fat-skimmed chicken broth with the essence of zingy ginger, aromatic thyme, and mellow mushrooms. You can use this make-ahead stock - packed with flavor - as the foundation for easy, lean casseroles.

For quick-start meals, make several batches of this flavorful stock and freeze; thaw in a microwave oven.

Yield: 4 cups

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