Garlic Mushroom Soup
By Yankee Magazine|Mar 24 2003|
Yield
8 to 10 servings
Ingredients
20 cloves garlic, peeled
1-1/2 pounds fresh mushrooms, divided
4 tablespoons olive oil, divided
2 cups toasted bread crumbs
1 bunch fresh parsley, stems removed and finely chopped
10 cups fresh or canned chicken broth
salt and pepper
dash of Tabasco
dry sherry (optional)
Instructions
In a food processor or by hand, finely chop the garlic and 1 pound of the mushrooms. Cut the remaining 1/2 pound mushrooms into thin slices. In a 4-quart saucepan, heat 2 tablespoons of the oil and saute the garlic and mushrooms for 3 minutes. Remove from the pan and set aside. Add the remaining 2 tablespoons oil to the pan and saute the bread crumbs. Add the mushroom mixture to the crumbs, stir in the parsley, and saute for 5 minutes. Add the broth and simmer, stirring frequently, for about 15 minutes. Season with salt and pepper to taste, Tabasco, and sherry to taste (if using).
My apologies to the creator of this suggestion. The “concept” was interesting, but it ended up on our compost pile. There was first this over-whelming smell.” A LOT of garlic…then this after-taste. Not terribly pleasant.We had a lot of fresh mushrooms and garlic to use up left over from the holidays. They were still fresh. I really apologize…but not for this particular household.