Finely chop 1 lb. of the mushrooms. Cut ½ lb. of the mushrooms into thin slices.

Pour 2 tablespoons of oil in a 4 quart saucepan and place over medium heat. Once warmed, add the garlic and mushrooms, sautéing for 3 minutes. Using a slotted spoon or spatula, remove the mushrooms and garlic.

To the pan, add 2 tablespoons of oil and the bread crumbs. Sauté until golden. Add the mushroom mixture, as well as the parsley. Sauté for 5 minutes.

Add the broth. Bring to a simmer, stirring often, for 15 minutes.

Season with salt and pepper. Add a dash of Tabasco and sherry.