A link to %this page% was e-mailed
Yield: 1 1/2 quarts
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.
All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.