GARLIC MUSHROOM SOUP

• 2 0 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
• 1 0 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)!