Wild Mushroom Soup with Parmesan Toasts
"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...."
INGREDIENTS
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6 slices bread, cut from a long country or sourdough loaf
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Extra-virgin olive oil
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1/4 cup freshly grated Parmesan cheese
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Paprika
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1 quart chicken stock or low-sodium broth
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Salt and freshly ground pepper
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1 tablespoon snipped chives
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Wild Mushroom Ragout
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