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GARLIC MUSHROOM SOUP
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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20 Garlic cloves -- peeled
1 1/2 lb Mushrooms, fresh -- divided
4 tb Olive oil -- divided
2 c Bread crumbs
1 bn Parsley, fresh -- (stems re-
-moved), finely chopped
10 c Chicken broth
-Salt and pepper
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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