3 tablespoons bottled liquid margarine or melted butter
3 English muffins, cut into 1/2 inch cubes (crumbs and all)
1 (8 ounce) bag (6 cups) unseasoned croutons
1 tablespoon dry minced parsley
2 tablespoons dry minced onion
When you open the can of sliced carrots, run the blade of a paring
knife through them right in the can so that you've reduced them
to tiny bits without mashing them. Empty it then into a Dutch oven.
Add the mushrooms; set aside.
Empty the can of chicken broth into the blender and add the celery
pieces along with the sage, poultry seasoning, bouillon powder and
margarine. Blend a few seconds on high speed, only until celery
is finely minced. Meanwhile, add the English muffin cubes (crumbs
too), croutons, parsley and onion to the Dutch oven. Pour blender
mixture over and stir to combine with rubber bowl scraper until
Cover with a lid and bake at 350 degrees F about
45 minutes to an hour or until piping hot.
to use within a week. Freeze to use within 4 months.