RECIPE

© Deirdre Rooney

Wild Mushroom Soup with Parmesan Toasts

• Recipe by Grace Parisi

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.

• Fast
• Make-Ahead

Ingredients

1. 6 slices bread, cut from a long country or sourdough loaf
2. Extra-virgin olive oil
3. 1/4 cup freshly grated Parmesan cheese
4. Paprika
5. Wild Mushroom Ragout
6. 1 quart chicken stock or low-sodium broth
7. 1 cup frozen baby peas
8. Salt and freshly ground pepper
9. 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.

Notes

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