1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 small onion
1 pound porcini mushrooms
and caps cut into thin strips
1/4 cup finely-chopped fresh Italian parsley
4 cups Brown Chicken Stock
Salt
Freshly-ground black pepper
1/2 cup mascarpone
1 tablespoon chopped fresh rosemary leaves
1 teaspoon freshly-ground black pepper
12 thin baguette slices
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