Wednesday, December 10, 2008

Garlic Mushroom Soup

I made this over the weekend. YUM-E! And pretty healthy, too!


20 cloves fresh garlic, peeled
1 1/2 lbs fresh mushrooms
4 T olive oil
2 cups toasted bread crumbs
1 bunch fresh parsley, stems removed and chopped fine
10 cups fresh or canned chicken broth
Salt and pepper to taste
Dash Tobasco sauce*
Dry Sherry wine to taste (optional)

In a food processor or by hand, finely chop garlic and 1 lb mushrooms. Cut remaining 1/2 lb mushrooms in to thin slices. In a 4-quart saucepan, heat 2 T olive oil and saute chopped garlic and all mushrooms for 3 minutes. Remove from pan and set aside. Heat remaining 2 T olive oil until hot; saute bread crums in oil. Add garlic and mushroom mixture to crumbs, stir in parsley, and cook 5 minutes. Add broth and heat to boiling. Reduce heat to low and simmer 15 minutes, stirring frequently. Season to taste with salt, pepper, Tabasco* sauce and dry sherry.

Makes 8 to 10 servings.

Note: If a thicker soup is desiered, stir in a few teaspoons of cornstarch dissolved in a little cold water and cook a few minutes until soup clears and thickens.

Stupidly I forgot to photograph the delicious soup before it was devoured. DOY!

TIP: I didn't have Tabasco on hand, so I used a few giant squirts of that divine hot sauce in asian restaurants called SRIRACHA HOT CHILI SAUCE.

1 comment:

Maxwell ! said...

This sounds amazing delicious. Gotta love the mushroom; it’s given us so much. From sustenance to psychedelic adventures the mushroom truly does it all!