Rachael Ray Every Day

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Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, heat the EVOO, 3 turns of the pan, over medium-high heat. Add the mushrooms and cook until browned, about 5 minutes. Stir in the zucchini, shallots, garlic and thyme; season with salt and pepper. Add the tomatoes, cover the pot and cook until burst, about 5 minutes. Squash the tomatoes with a wooden spoon. Stir in the stock and hot sauce, bring to a boil and cook until slightly reduced, about 2 minutes.

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  • While the stoup is cooking, toast the bread. Butter the toast liberally, then finely chop. Transfer the breadcrumbs to a bowl and mix in the tarragon and parsley.

  • Ladle the stoup into shallow bowls and top with the breadcrumbs and lots of cheese.

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