mushroom soup with mascarpone crostini

mushroom soup with mascarpone crostini

This mushroom soup served with mascarpone crostini was a great first course to grilled steaks.  It’s an incredibly simple soup — made largely with olive oil, butter, onion, stock, flat-leaf parsley, and, of course, mushrooms — that takes very little effort.

The chopped rosemary stirred into the mascarpone adds an essential note of unexpected flavor. And allowing the topped crostini to soak in the soup is key to taking this dish to the next level. Indeed, I will never eat my bread on the side again.

I now have completed 73 of Batali’s dishes. Percentage complete: 22.3%

 

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