Grab your challah! It’s time to get cooking.Thanksgiving is almost here. I know!! Wasn’t it just summer two minutes ago? How did we go from frolicking with watermelons to curling up with squash and cooking up stews? Who knows, but here we are. And we’re ready to share one of our favorite recipes from the Soupergirl family, directly from the home-taught chef herself, Soupermom.
Yield: 4 Servings
- 1 pound onions, diced
- 1 pound carrots, diced
- 1 pound celery, diced
- 3 pounds button mushrooms,
- sliced 1 oz. Extra Virgin Olive Oil
- 1/4 oz fresh thyme, chopped
- 1/4 oz fresh rosemary, chopped
- 1 oz fresh parsely, chopped
- 1 oz vegan butter
- 4 cups vegetable stock
- 2 loaves challah bread
- 1/4 oz kosher salt
- 1/4 oz pepper
Prep Ahead: at least 3 days before cooking, dice your bread and leave on the counter uncovered.
Preheat the oven to 350 degrees F. On the stove, in a medium sauté pan, add your olive oil and heat for 30 seconds. Add the carrots, onions, and celery to the pan and sauté until soft (5- 6 minutes). Then, add the mushrooms and sauté an additional 3 minutes (or until soft). Add a pinch of salt and pepper. Place your bread in a large bowl. Add your sautéed vegetables and stir to combine. Toss your bread with your herb mixture. Season with salt and pepper. Gradually pour your vegetable stock into your bread mixture and toss together. Do this in small increments. You want to rehydrate the bread, but not make it too soggy. Transfer the bread mixture to a roasting pan and bake in the oven uncovered for 10 minutes. Rotate the pan and bake an additional 15 minutes or until the top is golden.
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