INGREDIENTS
8 oz
bacon
1/4 tsp
black pepper
4
celery stalks
1 1/2 lb
cremini mushrooms
2 larges
eggs
2 tbsp
extra virgin olive oil
1/4 cup
fresh flat leaf parsley
2 tbsp
fresh rosemary
1/2 tsp
kosher salt
3 cups
low sodium chicken stock
1 1/2 cups
prunes
1 large loaf
sourdough bread
1 large
yellow onion