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1
Melt the butter in a large skillet over medium heat.
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2
Add the onions, mushrooms, celery and garlic and saute until tender.
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3
Add the flour and form a roux, stirring to incorporate the butter and flour.
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4
Slowly add the vegetable stock and stir until smooth.
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5
Continue to cook until the sauce coats the back of a spoon.
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6
If the sauce looks too thick you can add more stock or water to thin it down.
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7
Add all the blanched vegetables to the sauce along with the fresh herbs.
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8
Cook for 5 minutes, gently stirring, over medium heat.
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9
Add the mascarpone and heavy cream and allow to reduce for another 5 more minutes.
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10
Season with salt and pepper.
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11
While the sauce is simmering, add the canola oil to a large skillet, over medium heat, until smoking.
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12
Slice the bread into triangles and shallow-fry on both sides until golden brown.
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13
Remove from the oil, drain on paper towels and set aside.
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14
To serve, place a ladle of vegetable stew into each large soup bowl and garnish with fried toast points.
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15
Cook's Note: Blanching vegetable is a great way to speed up the cooking process of any dish and is very simple to do.
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16
Simply cook vegetables in boiling salted water until vegetables are still firm but cooked, then remove from boiling water and place into a bowl of iced water to stop the cooking process.
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17
Drain and set aside until ready to use.
