Mushroom, Garlic Soup

Original recipe makes 8 Servings

Mushroom, Garlic Soup

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  • Prep Time


  • Total Time


  • Servings



  • 20

    cloves Garlic; peeled

  • lb Mushrooms, fresh; divided

  • 4

    tb olive oil

  • 2

    c Bread crumbs

  • 1

    bn parsley, fresh; stems removed

  • 10

    c Chicken broth

  • ds 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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