Mushroom, Garlic Soup
Original recipe makes 8
- 20 cloves Garlic; peeled
- 1 1/2 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)!