Cream of the Crop Vegetable Fricassee with Fried Toast Points

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3 tablespoons butter

1 cup finely diced onion

1/2 cup roughly chopped mushrooms

1/2 cup diced celery

2 teaspoons chopped garlic

3 tablespoons all-purpose flour

3/4 cup vegetable stock

2 cups baby carrots, blanched

1/4 pound peeled asparagus, cut into 1-inch pieces and blanched

1/2 cup blanched, roughly chopped green pepper

1/2 cup blanched, chopped yellow squash

1/2 cup blanched, chopped zucchini

2 teaspoons freshly chopped thyme leaves

2 teaspoons freshly chopped chives leaves

2 teaspoons freshly chopped parsley leaves

1/4 cup mascarpone cheese

1/4 cup heavy cream

Salt and freshly ground black pepper

1 cup canola oil

6 slices white bread