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  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)!