** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a food processor or by hand, finely chop garlic and 1 lb.
2. of mushrooms. Cut remaining mushrooms into thin slices.
3. In a 4-qt. saucepan, heat 2 tablespoons of olive oil; saute garlic and all the mushrooms for 3 minutes.
4. Remove from the pan and set aside. Saute bread crumbs in the remaining olive oil.
5. Return garlic and mushrooms to the pan; stir in parsley and saute for 5 minutes.
6. Add broth and simmer for 15 minutes, stirring frequently.
7. Season to taste with salt, pepper and hot pepper sauce.
8. 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.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Mushroom, MSG, Poultry, Garlic, Olive Oil allergies.
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