Wild Mushroom Soup With Parmesean Toasts

Photo by Chad Y.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    slices bread, cut from a long country or sourdough loaf

  • Extra-virgin olive oil

  • 1/4

    cup freshly grated Parmesan cheese

  • Paprika

  • Wild Mushroom Ragout

  • 1

    quart chicken stock or low-sodium broth

  • Salt and freshly ground pepper

  • 1

    tablespoon snipped chives

Directions

1.Preheat the broiler. Lightly brush both sides of each slice of bread with olive oil and arrange on a baking sheet. Broil for 1 minute, until toasted. Flip the bread, sprinkle with the Parmesan and a pinch of paprika and broil for 1 minute longer, until the cheese is melted and the bread is golden and toasted. 2.Meanwhile, puree 1 cup of the mushroom ragout in a blender until smooth. Transfer the puree to a medium saucepan. Add the remaining mushroom ragout, the chicken stock and peas and bring to a boil over moderately high heat. Season the soup with salt and pepper and transfer to shallow bowls. Garnish with the chives and serve with the Parmesan toasts.

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