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Ingredients
- 2 tbsp. butter
- 1/2 cup of each onion, carrots and celery chopped
- 4 cups bread cubed and roasted in oven (I use leftover white bread)
- 2 Qt. chicken stock (water can be used)
- Salt and Pepper to taste
Method
- Put butter in large pot; add onions, carrots and celery.
- Stir till hot.
- Add bread.
- Stir add water or stock. cook for about 45 minutes.
- Stir occasionally.
- Season with salt and pepper to taste.