Garlic Mushroom Soup

20 Garlic cloves -- peeled

1 1/2 lb Mushrooms, fresh -- divided

4 tb Olive oil -- divided

2 c Bread crumbs

1 bn Parsley, fresh -- (stems re-

-moved), finely chopped 10 c 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)!