Gluten-Free Recipes

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Copyright © 2002  by  Amber Lee.

4 Tbsp butter or margarine  
1 small onion, chopped 
1 stalk celery, chopped 
4 cups small torn pieces of toasted bread 
1/2 cup chicken bouillon broth
1 tsp ground sage 
1/2 tsp ground thyme 
1/4 tsp garlic powder 
1/2 tsp salt 
1/8 tsp pepper 

1. Sauté onion, celery and butter in a large pot. 
2. Stir in remaining ingredients and heat to warm through.