When you open the can of carrots, run the blade of a paring knife through

them right in the can so that you've reduced them to tiny bits without

mashing them. Empty it then into a Dutch oven. Add the mushrooms; set aside.

Empty the cam of broth into the blender and add the celery along with the

sage, poultry seasoning, bouillon powder and margarine. Blend a few seconds

on high speed, only until celery is finely minced.

Meanwhile, add the English muffin cubes, (crumbs too), croutons, parsley and

onion to the Dutch oven. Pour blender mixture over and stir to combine with

rubber bowl scraper until completely moist.

Cover with a lid and bake at 350* about 45 minutes to an hour or until

piping hot.

Refrigerate leftovers to use within a week. Freeze to use within 4 months.