3 tablespoons butter
1 cup finely diced onion
1/2 cup roughly chopped mushrooms
1/2 cup diced celery
2 teaspoons chopped garlic
3 tablespoons all-purpose flour
3/4 cup vegetable stock
2 cups baby carrots, blanched
1/4 pound peeled asparagus, cut into 1-inch pieces and blanched
1/2 cup blanched, roughly chopped green pepper
1/2 cup blanched, chopped yellow squash
1/2 cup blanched, chopped zucchini
2 teaspoons freshly chopped thyme leaves
2 teaspoons freshly chopped chives leaves
2 teaspoons freshly chopped parsley leaves
1/4 cup mascarpone cheese
1/4 cup heavy cream
Salt and freshly ground black pepper
1 cup canola oil
6 slices white bread
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