How to make it

  • In a large skillet, heat olive oil.
  • Add carrots, celery and onion, sautée on medium heat for 7 minutes.
  • Add garlic and mushrooms, continue cooking and stirring for another 3 minutes.
  • Add herbs, bay leaf, and cubed bread. Stir well and try to coat the bread in some of the juices from the veggies and olive oil.
  • Salt and pepper.
  • Add 1/2 cup chicken broth, turn flame down to medium-low, stir, trying to get the bread to soak up the liquid. If it looks too dry, add more chicken broth and stir, little by little. It should total between 1 and 1.5 cups liquid in the end, you don't want to have any excess liquid in the skillet.
  • Taste and salt/pepper again if necessary.
  • Cover and simmer on low for another 5-10 min until the carrots and celery are tender.

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