Crave Brothers Farmstead Cheese Creamy Mascarpone Mushroom Soup
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Credit: Beth Crave, Chef, Crave Brothers Farmstead Cheese, Waterloo, Wis.
The National Culinary Review, May 2011
5 T. butter
1 bunch green onions, chopped (use some green part)
2 lbs. assorted wild mushrooms (shiitake, portabella, crimini, white button), leave some whole for garnish, slice remainder
5 cups chicken broth
¾ cup port
¼ t. dried thyme
1½ cups heavy cream
2 T. lemon juice
1/8 t. ground black pepper
8 oz. Crave Brothers Farmstead Classics Mascarpone
Crusty bread or breadsticks
Method: Put butter in 5-quart saucepan; melt. Add onion; sauté. Cook about 5 minutes until soft, stirring frequently. Stir in mushrooms; cook about 8 minutes until tender. Add chicken broth, port and thyme; heat to boiling. Reduce heat. Ladle mushroom/broth mixture into blender; blend until puréed. Pour into large bowl. When all mixture puréed, return to saucepan. Add cream, lemon juice, black pepper and mascarpone. Heat soup over low heat just until heated through. Ladle into soup bowls; garnish with whole mushrooms. Serve with crusty bread or breadsticks.
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