Garlic soup 3 versions

Garlic Soup



Variation I



20 Garlic Cloves

1 1/2 lbs. Fresh Mushrooms

6-8 T Olive Oil

2 C. Toasted Bread Crumbs

1 Bunch Fresh Parsley

10 C. Chicken Broth

Salt & Pepper

Dash Tabasco

1/4 C. Sherry Wine



Mince garlic. Chop finely 1 lb of the mushrooms. Saute in 2 T. Olive Oil.

Remove from pan and set aside. Saute bread crumbs in remaining oil. Add parsley and saute for 5 min. Slice remaining 1/2 lb. of mushrooms. Add to pan along with garlic and mushroom saute. Add chicken broth. Season with salt, pepper, tabasco and sherry. Simmer for 15 minutes.



Variation II - mellower flavor



Roast 5 to 6 heads of garlic till just done, not mushy. DO NOT SAUTE.

Follow above directions and add roasted garlic with seasonings.=



Variation III - heavier, more of a stick to your ribs version.



Replace bread crumbs with steamed and pureed potato. DO NOT SAUTE