servings: 4 to 6
Step 1: Coat a medium-sized saute pan with olive oil and heat the oil over medium heat.
Step 2: Once the oil has warmed, cook the onion, garlic, celery, and carrots over medium-high heat. Saute until the onions begin to brown (about 4 minutes).
Step 3: Add a bit more olive oil and add the mushrooms and herbs. Cook until the mushrooms are browning (about 5 minutes).
Step 4: Pour ¼ cup of the vegetable stock or broth into the pan and—using a wooden spoon or spatula—deglaze the pan (scrape any stuck bits of food off the bottom of the pan).
Step 5: Place the cut bagels in a large mixing bowl and pour the mixture from the pan over them. Add the remaining ½ cup of broth/stock.
Step 6: Season generously with salt and pepper, and let the dish sit for at least 2 hours, and heat before serving.