Ingredients

• 14 slices Gluten-Free Bread (small, cubed or torn)
• 1 tbsp Avocado Oil
• 2 Carrots (medium, finely sliced)
• 3 stalks Celery (thinly sliced)
• 12 Cremini Mushrooms (chopped)
• 3 tbsps Thyme (fresh, chopped)
• Sea Salt & Black Pepper (to taste)
• 2 cups Vegetable Broth

Instructions

1. Preheat the oven to 225ºF (105ºC). Spread the bread evenly across a baking tray. Toast for 30 minutes or until crispy.
2. Meanwhile, heat the oil in a pan over medium-high heat. Cook the carrot and celery for five minutes. Add the mushrooms, thyme, salt, and black pepper. Cook for five to ten more minutes, or until veggies are tender.
3. Add the vegetable broth and simmer for five minutes. Transfer to the baking tray and pour over the toasted bread until absorbed. Enjoy!

Hints & Tips

Leftovers
Refrigerate in an airtight container for up to four days.

Serving Size
One serving equals approximately 1 1/2 cups.

More Flavor
Add garlic and onions