• 1 bunch of green onions, chopped (use some of the green part)
  • 5 T. butter
  • 2 lbs. assorted wild mushrooms, sliced (such as shiitake, portabella, crimini, white button)
  • 5 c. chicken broth
  • 3/4 c. Port
  • 1/4 tsp. dried thyme
  • 1.5 cups heavy cream
  • 2 T. lemon juice
  • 1/8 tsp. ground black pepper
  • 8 oz. Crave Brothers Farmstead Classics Mascarpone


Saute onions in butter in a 5 qt sauce pot. Cook about five minutes until onions are soft, stirring frequently. Stir in wild mushrooms and cook about 8 minutes more until mushrooms are tender. Add broth, Port, and thyme. Heat to boiling. Reduce heat and simmer 20 minutes to blend flavors. In batches, ladle broth mixture into blender and blend until pureed. Pour puree into large bowl. Repeat with remaining mixture, leaving one to two cups unpureed (whole mushroom slices are intact for garnish and appearance at serving). Return puree to sauce pot. Add cream, lemon juice, black pepper, and mascarpone. Heat soup over low heat just until heated through. Ladle into soup bowls and serve with crusty bread or breadsticks.

Yield:  Serves 8