Garlic Mushroom Soup

Directions

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; sauté garlic and all the mushrooms for 3 minutes.

Remove from the pan and set aside. Sauté bread crumbs in the remaining olive oil.

Return garlic and mushrooms to the pan; stir in parsley and sauté 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.