Melt butter and saute onion, celery, parsley and mushrooms. Pour over bread cubes. Add all seasonings and toss well. Pour enough broth to moisten. Add eggs, mix well. Pack lightly in crock pot. Cover. Cook on high 45 minutes. Reduce to low 4-8 hours.
Vegetables and Side Dishes
In a 9×13-inch pan, let potatoes thaw partially, drizzle 1/4 c. melted butter over. Heat soup, sour cream, cheese, salt and pepper, then pour over potatoes. Top with flakes and 1/4 c. melted butter. Bake at 350 degrees for 1 hour.
Cook carrots in boiling water until very soft. Process in blender until pureed. Stir remaining ingredients together with carrots, except for egg whites. Whip egg whites into stiff peaks and fold into mixture. Bake at 350 degrees F for 40-45 minutes.
Place cooked, sliced beets into the juice and simmer 5 minutes. Put in ice cream pail and cover (could use can beets). These keep indefinitely in fridge and are so good.