2 tbsp. butter
1/2 cup of each onion, carrots and celery chopped
4 cups bread cubed and roasted in oven (I use leftover white bread)
2 qt. chicken stock (water can be used)
Salt and Pepper to taste

Put butter in large pot; add onions, carrots and celery. Stir till hot. Add bread. Stir add water or stock. cook for about 45 minutes. Stir occasionally. Season with salt and pepper to taste.