GARLIC MUSHROOM SOUP
Ingredients for 8 servings:
20 Garlic cloves; peeled
1 ½ lb. Mushrooms, fresh; divided
4 TBL Olive oil; divided
2 c Bread crumbs
1 bunch Parsley, fresh; (stems re--moved), finely chopped
10 c. Chicken broth
Salt and pepper
Dash Hot pepper sauce
Instructions:
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)!
