Grace Parisi created this recipe almost by accident. When she was cooking dinner for her kids, one of them knocked into her while she was adding a few tablespoons of chicken broth to a pan of sautéed mushrooms. She poured in a lot more broth than she intended to and ended up with a terrific mushroom soup.
Plus: More Soup Recipes and Tips
6 slices bread, cut from a long country or sourdough loaf
Extra-virgin olive oil
1/4 cup freshly grated Parmesan cheese
1 quart chicken stock or low-sodium broth
Salt and freshly ground pepper
1 tablespoon snipped chives
Wild Mushroom Ragout
How to Make It
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.
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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