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Creamy gourmet mascarpone and mushroom soup recipe

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A vegetarian recipe for a rich an dreamy gourmet mascarpone and mushroom soup with a blend of wild mushrooms (try shiitake, portabella or crimini mushrooms), wine, cream, and seasoned with thyme. The Italian mascarpone cheese is what makes this vegetarian soup truly gourmet and restaurant-quality.

Recipe courtesy of Crave Brothers Cheese

Ingredients:

  • 5 Tablespoons butter
  • 2 pounds assorted wild mushrooms, sliced (such as shiitake, portabella, crimini, white button)
  • 5 cups vegetable broth
  • 3/4 cup Port Wine
  • ¼ teaspoon dried thyme
  • 1½ cups heavy cream
  • 2 Tablespoons lemon juice
  • 1/8 teaspoon ground black pepper
  • 8 ounces mascarpone cheese

Preparation:

Sautee onions in butter in a 5 quart sauce pot. Cook for about five minutes until onions are soft, stirring frequently. Stir in mushrooms and cook about 8 minutes more until mushrooms are tender.

Add vegetable broth, Port wine, and thyme. Heat to boiling. then reduce heat and simmer 20 minutes to blend flavors.

Working in batches, carefully ladle broth mixture into blender and puree until smooth. Pour puree into large bowl.

Repeat with remaining mixture, leaving one to two cups unpureed for texture.

Return pureed soup to sauce pot. Add cream, lemon juice, black pepper, and mascarpone.

Heat soup over low heat just until heated through and well combined. Ladle into soup bowls and serve with crusty bread or breadsticks.

Makes four servings of gourmet mushroom cream soup.

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