parsley bunch, finely chopped with stems removed
In a food processor or by hand, finely chop garlic and 1 pound of mushrooms.
Cut remaining mushrooms into thin slices.
In a 4-quart 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.
TIP: 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.