| 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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