Instructions: In a soup pot, heat the olive oil and butter together until the butter foams and subsides. Add the onions, porcini stems and parsley, reduce the heat to medium and cook, stirring regularly, until the mushrooms are very soft, occasionally moistening the pan with small amounts of the chicken stock.

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.

This recipe yields 4 servings.

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