I wrote a long post before Firefox crashed...
Bobad, thanks for the parsley info--I obviously didn't know that. Given a choice between smelling like I've been eating garlic and giving up garlic, I figure my smell isn't MY problem. ;-)

Gnu, the Moosewood Cookbook's Hungarian Mushroom Soup is out of this world. I rarely add flour, and you can probably substitute or elimate the butter for sauteeing and make it low calorie. I can't manage to avoid the sour cream, though, although it tastes pretty good without.

One time, I accidentally added curry powder instead of paprika, and it was STILL great.