Garlic mushroom soup

Yield: 8 Servings

Measure Ingredient
20 Garlic cloves; peeled
1½ pounds Mushrooms, fresh; divided
4 tablespoons Olive oil; divided
2 cups Bread crumbs
1 bunch Parsley, fresh; (stems re- moved), finely chopped
10 cups Chicken broth Salt and pepper
dash Hot pepper sauce

In a food processor or by hand, finely chop garlic and 1 lb. of mushrooms. Cut remaining mushrooms into thin slices. In a 4-qt.

saucepan, heat 2 tablespoons of olive oil; saute garlic and all the mushrooms for 3 minutes. Remove from the pan and set aside. Saute bread crumbs in the remaining olive oil. Return garlic and mushrooms to the pan; stir in parsley and saute for 5 minutes. Add broth and simmer for 15 minutes, stirring frequently. Season to taste with salt, pepper and hot pepper sauce. For a thicker soup, stir in a few teaspoons of corn starch dissolved in a little cold water and simmer for several minutes until soup clears and thickens. Yes, garlic cloves equal twenty (20)!

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