Garlic Mushroom Soup
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Yield
12 servingsPrep
30 minCook
30 minReady
60 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | cloves |
garlic
peeled |
|
| 1 ½ | pounds |
mushrooms
fresh, divided |
|
| 4 | tablespoons |
olive oil
divided |
|
| 2 | cups |
bread crumbs
|
|
| 1 | bunch |
parsley leaves
fresh, stems removed, finely chopped |
|
| 10 | cups |
chicken broth
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | dash |
red hot pepper sauce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2E+1 | cloves |
garlic
peeled |
|
| 680.4 | g |
mushrooms
fresh, divided |
|
| 6E+1 | ml |
olive oil
divided |
|
| 473 | ml |
bread crumbs
|
|
| 1 | bunch |
parsley leaves
fresh, stems removed, finely chopped |
|
| 2.4 | l |
chicken broth
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | dash |
red hot pepper sauce
|
*
|
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.
