Serves: 9
Total Calories: 849
Finely chop garlic and 1 pound of the mushrooms. Cut remaining mushrooms into thin slices. In a 4-quart saucepan, heat 2 tablespoons of the olive oil and sauté garlic and mushrooms for 3 minutes. Remove from pan and set aside. Sauté bread crumbs in remaining oil. Add garlic and mushroom mixture to crumbs, stir in parsley and sauté for 5 minutes. Add broth and simmer, stirring frequently for 15 minutes. Season to taste with salt, pepper, hot pepper sauce, and dry sherry, if desired.
Note: If a thicker soup is desired, stir in a few teaspoons of cornstarch dissolved in a little cold water and simmer for a few minutes until soup clears and thickens.
This Garlic Mushroom Soup recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.
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