Instructions: Preheat the grill or broiler.

In a large soup pot, heat the olive oil over high heat. Add the onion, celery and garlic and cook until softened. Add the Brown Chicken Stock and tomatoes, season with half the thyme and salt and pepper, to taste. Simmer for 20 minutes over low heat. Add the mushroom slices and simmer 10 minutes.

Meanwhile, toast the bread on the grill or broiler and place 1 slice in each of 4 warm soup bowls. Ladle the soup over the bread slices and top with the remaining thyme, chives and freshly grated Parmigiano-Reggiano.

This recipe yields 4 servings.

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