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)!
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|Serving Size: 1 Serving (588g)|
|Recipe Makes: 8|
|Calories from Fat: 124 (14%)|
|Amt Per Serving||% DV|
|Total Fat 13.8g||18 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 2.1mg||1 %|
|Sodium 4861.5mg||168 %|
|Potassium 983.6mg||26 %|
|Total Carbohydrate 150.2g||44 %|
|Dietary Fiber 11g||44 %|
|Sugars, other 139.3g|
|Protein 33.8g||48 %|
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Calories per serving: 865
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