Garlic Mushroom Soup
Submitted by deeplytense
Twenty cloves of garlic and earthy mushrooms sautéed with toasted breadcrumbs and fresh parsley, simmered in chicken broth for bold, soul-warming soup.
YIELD
12 servingsPREP
30 minCOOK
30 minREADY
60 minThis soup is for people who think garlic should be a main ingredient, not just a supporting player.
Twenty cloves get finely chopped along with a pound of mushrooms, sautéed until fragrant, then tossed with toasted breadcrumbs and a whole bunch of fresh parsley. The rest of the mushrooms go in sliced, and everything simmers in chicken broth for 15 minutes until the flavors marry. The breadcrumbs thicken it slightly while adding texture, and you can make it even thicker with a cornstarch slurry if you want.
Serve it hot with a dash of hot sauce and more black pepper than seems reasonable.
Cooking Tips
- Divide mushrooms (chop 1 lb finely, slice ½ lb) for varied texture
- Toast breadcrumbs in olive oil until golden for nutty flavor
- Stir frequently while simmering to prevent sticking
- Thicken with cornstarch slurry at the end if desired
Ingredients
Directions
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; sauté garlic and all the mushrooms for 3 minutes.
Remove from the pan and set aside. Sauté bread crumbs in the remaining olive oil.
Return garlic and mushrooms to the pan; stir in parsley and sauté 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.
Comments
