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- 3 cups low-sodium chicken broth
- 3/4 cup (1 ounce) dried porcini mushrooms, roughly chopped (optional)
- 2 tablespoons olive oil or unsalted butter
- 2 medium yellow onions, diced
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon black pepper
- 2 stalks celery, diced
- 3/4 cup fresh flat-leaf parsley leaves, finely chopped
- 2 tablespoons chopped fresh dill
- 1 1/2 baguettes, left on the counter overnight to dry and cut into 1/2-inch pieces (10 cups)
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