8 - cups cubed sourdough bread
3-3/4 - cups chicken broth
1/2 - cup uncooked wild rice
1/3 - cup dried porcini mushroom pieces
3 - medium celery stalks, chopped
1 - medium onion, chopped
1/4 - cup chopped fresh parsley
1/4 - cup butter or margarine, melted
1 - teaspoon dried basil leaves
1 - teaspoon dried thyme leaves
1/2 - teaspoon ground sage
1/2 - teaspoon salt
1/4 - teaspoon pepper

• Spread bread cubes in single layer in large roasting pan or baking pan. 
• Bake 10 to 15 minutes or until lightly toasted; set aside.
  
• In 4- or 5-quart slow cooker, add 3 cups broth, the wild rice and mushrooms. 
• Cover and cook on HIGH for 3 hours.
  
• Add celery, onion, parsley, butter or margarine, basil, thyme, sage, salt and pepper to wild rice mixture. 
• Add bread cubes. 
• Pour 3/4 cup broth over bread mixture; toss gently.
  
• Cover and cook on LOW heat setting 4 hours to 4 hours 30 minutes.