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20 | cloves garlic peeled |
1 1/2 x ca. 450 g | Mushrooms, fresh; divided |
4 Esslöffel | olive oil divided |
2 Tasse | bread crumbs |
1 Bund | Parsley, fresh; (stems re moved), finely chopped |
10 Tasse | Chicken broth Salt and pepper |
| Ds Hot pepper sauce |
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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