1 bunch green onion, chopped (use some of the green part)
5 Tbls. butter, unsalted
2 pounds mixed mushrooms, sliced (such as shiitake, portabella, crimini and button)
5 cups chicken stock
¾ cup port
¼ tsp. thyme
1 ½ cups heavy cream
2 Tbls. fresh lemon juice
1/8 tsp. pepper
8 oz. Craves Brothers Farmstead Cheese Mascarpone
Sauté onions in butter in a large soup kettle or 5 Qt. sauce pan. Cook about 5 minutes or until the onions are soft and transparent. Stir in wild mushrooms and cook for an additional 8 minutes or until the mushrooms are tender. Add the broth, port and thyme and heat to a boil. Reduce heat and simmer for 20 minutes to blend flavors.
In batches place the soup in a food processor, reserving 1 to 2 cups of whole mushroom soup. Puree each batch until smooth and add the whole mushroom mixture for variety in texture and taste.
Add the cream, lemon juice, pepper and mascarpone and heat over low heat only until it is heated all the way through.
Do not boil!
Ladle into warm bowls
Serves 8
Recipe courtesy of Debbie Crave
www.cravecheese.com
