Souped

You can get sauced. Or you can get souped. (Some do both, but we won't judge...) Nothing takes the edge off the bitter cold than a nice bowl of soup. And since we are perpetual cheese lovers, this hits the spot. Easy to make. Easier to devour. Thanks, Crave Brothers-- for making us run another 10 minutes on the treadmill.
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​Creamy Mascarpone Mushroom Soup

​Ingredients:
5 T. butter
1 bunch green onions, chopped (use some green part)
2 lbs. assorted wild mushrooms (shiitake, portabella, cremini, 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
 
Directions:
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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