Yield: 8 Servings
|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)!