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Ingredients

• 2 cups vegetable broth
• ½ cup dry white wine
• 1 cup (2 sticks) butter
• 2 large carrots, peeled and cut into thin slices
• 2 parsnips, peeled and cut into thin slices
• 1 turnip, cut into thin slices
• ½ cup pealed peeled and diced acorn squash
• 2 stalks celery (including leaves), chopped fine
• ½ pound dried porcini mushrooms
• 1 pound fresh shiitake mushrooms, stems removed, caps sliced
• 1 pound button mushrooms, sliced
• ½ pound portabella mushrooms, sliced
• 1 1/2 cups chopped leeks
• ¼ cup diced celery
• 1 tsp dried thyme
• 1 tsp dried sage
• 1 tsp dried rosemary
• 2 Tbsp garlic chopped fine
• Garlic Pepper Salt
• 20 slices of thick sourdough bread – dried* and cut into one inch cubes

Description

Vegetarian Dishes Should Not Only Be Meatless, But Tasty And Pleasing To The Eye As Well. This Recipe Is The Perfect Comfort Food For A Cool Autumn Or Winter Evening Meal. As A…

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