Active Time
Total Time
30 MIN
Serves : 6
© Deirdre Rooney

How to Make It

Step 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.

Step 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.


More Saucy Ideas: The ragout can be stirred into pasta or risotto, folded into omelets, spooned onto crostini or poured over polenta.

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Aggregate Rating value: 5

Review Count: 659

Worst Rating: 0

Best Rating: 5

Author Name: Tonie

Review Body: peas? where are peas in the ingredients? 

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Date Published: 2016-09-01