Mmm, Soup!

A couple of years ago, I came across a lovely cooking ingredient in a small whisky distillery. They sold mustard that they had infused with the taste of their fairly smokey, unfiltered and unblended whisky. I decided to add some of it to soup, together with fresh mixed mushrooms and mascarpone and thus the triple M soup was born! You can make it with your own favourite type of mustard; in the recipe I've used a course grain French mustard.

Ingredients
600 grams of fresh mixed mushrooms (such as chantarelles, oyster mushrooms, chestnut mushrooms, button mushrooms)
4 tbsp coarse French (whisky) mustard
150 grams of mascarpone
3 fresh stalks of rosemary
2 cloves of garlic
1 litre of vegetable or mushroom stock (from a stock cube)
A knob of butter
Freshly ground pepper
Salt

Chop up the mushrooms into bites small enough to eat, but make sure you can still discern the different types. Finely chop the garlic. Fry the mushrooms and garlic in the butter until soft, then add the stock. Put in the rosemary and mustard to add some flavour and bring to a boil. Once the soup is boiling, return to a low heat to simmer for 30 minutes. Before serving, add the mascarpone and stir. Check if the soup needs seasoning and add pepper and salt to taste.