Active Time
N/A
Total Time
30 MIN
Yield
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.

Notes

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? 

Review Rating:

Date Published: 2016-09-01