Ingredients

• 3 large carrots (raw)
• 3 medium celery stalks (raw)
• 1 cup Mardona dried porcini mushrooms
• 1 medium onion
• 3 tbsp MarDona Roasted Garlic Butter
• 1 tbsp rosemary (fresh)
• 2 tbsp thyme (fresh)
• 1/2 tsp garlic salt
• 2 cups vegetable broth
• 4 cups white bread (cubed)

Directions

1. Heat oven to 350 degrees Fahrenheit. 2. In a large saucepan, cook celery, mushrooms, and carrots in Mardona Roasted Garlic Butter until soft. 3. Add the thyme, rosemary, and salt, as well as the broth. Heat thoroughly. 4. Toast the bread until it is browned. 5. Add the warm bread to the broth and vegetable mixture. 6. Grease a casserole dish and then spread the mixture in the dish. 7. Bake in the oven for 45 minutes, and stir halfway through the cooking time.