Ingredients:
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8 cups cubed sourdough bread
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3 cups Vegetable broth (from 32-oz carton)
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1/2 cup uncooked wild rice
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1/3 cup dried porcini mushroom pieces
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3 medium celery stalks, chopped (1 1/2 cups)
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1 medium onion, chopped (1/2 cup)
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1/4 cup chopped fresh parsley
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1/4 cup marbutter or garine, melted
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1 teaspoon dried basil leaves
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1 teaspoon dried thyme leaves
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1/2 teaspoon ground sage
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1/2 teaspoon salt
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1/4 teaspoon pepper
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3/4 cup vegetable broth
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