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Ingredientes
- 2 tablespoons olive oil
- 1 pint mushrooms (I used cremini) chopped
- 1 small sweet onion minced
- 1/4 cup white dry wine (optional)
- 1 (14 oz) can vegetable stock
- 2 (10 3/4 oz) cans cream of mushroom soup
- 1 (10 3/4 oz) can of cream of celery soup
- 1 10 oz can mushrooms drained
- 2 large hard boiled eggs mashed with a fork
- 1 (16 oz) bag seasoned bread cubes
View Full Recipe at My Catholic Kitchen
