6 bread slices, chopped (crusty bread preferred)

5 tablespoon olive oil

2 large celery stalks, diced

1 large or 2 medium carrots, peeled and diced

3 cups baby bella mushrooms, sliced

1/3 cup vegetable stock

1 handful of chopped parsley

1 tablespoon of fennel seeds

1 handful of dried cranberries

Salt, black pepper and onion powder

Pre heat oven to 400F degrees. In a large bowl, add the chopped bread slices and drizzle about 3 tablespoons of olive oil. Season with salt, black pepper and onion powder. Toss really well. Put the chopped seasoned bread in a baking sheet. Bake for about 5-8 or until bread is toasted. Remove from oven and let it cool. In a large skillet, heat the remaining olive oil over medium/high heat. Add the celery and carrots, sauté until carrots begin to soften. Add the mushrooms and sauté until tender. Season with salt, black pepper and onion powder. Add the parsley and fennel seeds. Add the toasted bread, mix well. Starting pouring the vegetable stock in small amounts into the skillet, until the bread absorbs the vegetable stock. Adjust seasoning if necessary. Finally, add the dried cranberries. Serve and enjoy!