| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soups | 8 | Servings | |
INGREDIENTS
| 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 |
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)! From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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