Courtesy of French Meadow Bakery

Ingredients:

• 2 ½ cups chicken broth (make sure it's gluten-free)
• 2 tablespoons olive oil
• 1 medium white onion, chopped
• 5 stalks of celery, chopped
• 8 oz. package of sliced baby bella mushrooms
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 loaf of French Meadow Bakery Gluten-Free Multigrain Bread, toasted and cut into 1 inch pieces

Directions:

1. Pre-heat oven to 350 degrees.

2. Heat olive oil in a large skillet. When hot, add onions, celery, salt and pepper. Saute for about 4 minutes, until translucent. Add mushrooms and cook until tender. Stir in fresh herbs and set aside.

3. In a large bowl mix bread pieces, mushroom mix and 1 ½ cups hot broth. Stir to combine and pour into 9 x 13” greased pan. Pour 1 cup hot broth over the top and cover with foil. Bake for about 25 minutes, remove foil and bake for about 10 more minutes.