Crave Brothers Farmstead Cheese Creamy Mascarpone Mushroom Soup



1 bunch of green onions, chopped (use some of the green part)
5 Tbsp. butter
2 lbs. assorted wild mushrooms, sliced (such as shiitake,
portabella, crimini, white button)
5 cups chicken broth
¾ cup Port
¼ tsp. dried thyme
1½ cups heavy cream
2 Tbsp. lemon juice
1/8 tsp. ground black pepper
8 oz Crave Brothers Farmstead Classics Mascarpone


Sauté onions in butter in a 5 qt sauce pot. Cook about five minutes until
onions are soft, stirring frequently. Stir in wild mushrooms and cook about
8 minutes more until mushrooms are tender. Add broth, Port, and thyme. Heat
to boiling. Reduce heat and simmer 20 minutes to blend flavors. In batches,
ladle broth mixture into blender and blend until pureed. Pour puree into
large bowl. Repeat with remaining mixture, leaving one to two cups un-pureed
(whole mushroom slices are intact for garnish and appearance at serving).
Return puree to sauce pot. Add cream, lemon juice, black pepper, and
mascarpone. Heat soup over low heat just until heated through. Ladle into
soup bowls and serve with crusty bread or breadsticks.

Yield: Serves 8

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