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15 minutes
10 minutes
30 minutes
- 1 cube vegetable bouillon
- 1 cup boiling water
- 3 tablespoons salted butter
- 0.5 cup chopped onion
- 1 stalk celery, chopped
- 2 cloves garlic, minced
- 2 teaspoons dried parsley
- 0.5 teaspoon dried sage
- 0.25 teaspoon dried marjoram
- 0.125 teaspoon ground black pepper
- 4.5 cups cubed stale bread
- Mix together hot water and bouillon cube until fully dissolved.
- In a 2-quart saucepan, gently melt butter over low to medium-low heat. Add onion, celery, and garlic; sauté until softened, approximately 5 minutes. Sprinkle in parsley, sage, marjoram, and pepper. Pour in dissolved bouillon, and stir well.
- Once the mixture comes to a boil, remove the pan from the heat and delicately fold in the bread cubes. Cover and allow to sit for 5 minutes.
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