About 10 sprigs fresh thyme, leaves stripped from the stems
10 to 12 fresh sage leaves, chopped
3 1/2 cups low-sodium chicken broth
3 tablespoons chopped Italian parsley leaves
1-pound loaf sourdough bread
8 tablespoons butter
10 ounces cremini mushrooms, sliced 1/2-inch thick in both directions
Salt and freshly ground pepper
2 to 4 stalks celery with leaves, halved lengthwise and sliced
1 medium onion, chopped
Lisa W.
I've made this three years in a row and will continue forever. The sage gives such a soft earthy flavor and the mushrooms add to the richness. Hands down my family and friend's favorite. Plus, it's fast and easy to prepare. Excellent recipe.
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