Rosa’s Wild Mushroom Soup with Garlic Shoots

Rosa Vilaseca, the accomplished Catalan country cook who gave me the recipe for Rosa’s Roast Chicken and Wild Mushroom Casserole with Red Wine, contributed this equally hearty mushroom soup. In the rustic tradition followed pretty much all over Spain, the soup is thickened with bread (just like Andalusian gazpacho). Both the picada of crushed garlic and almonds and the use of garlic shoots are characteristic of Catalan cooking. Look for garlic shoot