Wild Mushroom Soup with Parmesan Toasts

1. 1

   Preheat the broiler.

2. 2

   Lightly brush both sides of each slice of bread with olive oil and arrange on a baking sheet.

3. 3

   Broil for 1 minute, until toasted.

4. 4

   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.

5. 5

   Meanwhile, puree 1 cup of the mushroom ragout in a blender until smooth.

6. 6

   Transfer the puree to a medium saucepan.

7. 7

   Add the remaining mushroom ragout, the chicken stock and peas and bring to a boil over moderately high heat.

8. 8

   Season the soup with salt and pepper and transfer to shallow bowls.

9. 9

   Garnish with the chives and serve with the Parmesan toasts.

* Per serving · 4 servings · Values may vary.

No additional tips available.