Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Extra-virgin olive oil

  2. 1 tablespoon 15ml Butter

  3. 1 tablespoon 15ml Onion - finely diced (small)

  4. 1 lb 454g / 16oz Porcini mushrooms - stems roughly choppe And caps cut into thin strips

  5. 1/4 cup 36g / 1 1/3oz Finely-chopped fresh Italian parsley

  6. 4 cups 948ml Brown Chicken Stock - (see recipe) Salt - to taste Freshly-ground black pepper - to taste

  7. 1/2 cup 118ml Mascarpone

  8. 1 tablespoon 15ml Chopped fresh rosemary leaves

  9. 1 teaspoon 5ml Freshly-ground black pepper

  10. 12 Thin baguette slices - toasted

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a soup pot, heat the olive oil and butter together until the butter foams and subsides. Add the onions, porcini stems and parsley, reduce the heat to medium and cook, stirring regularly, until the mushrooms are very soft, occasionally moistening the pan with small amounts of the chicken stock. Once the vegetables are very soft, remove from heat and place the mixture in a blender. Blend to a fine consistency and return to the soup pot over low heat. Stir in the remaining chicken broth and season with salt and pepper. Bring to a boil, add the reserved porcini caps and simmer 20 minutes. In a small mixing bowl mix the mascarpone with the rosemary and the pepper. Smear the mascarpone mixture on to the baguette slices and place 3 smeared slices in each of 4 bowls. Ladle the soup over the crostini serve immediately. This recipe yields 4 servings.


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