Tortellini Chanterelle Broth |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is for mushroom lovers-a light soup good for meal or starter on a chilly night by the fire. Ingredients:
12 ounces fresh spinach and ricotta tortellini |
5 cups chicken broth |
5 tablespoons dry sherry |
1 3/4 cups fresh chanterelle mushrooms or 1/4 cup dried chanterelle mushroom |
chopped fresh parsley (, for garnish) |
Directions:
1. Cook the tortellini according to the package directions.
2. Bring the chicken broth to a boil, add the sherry and mushrooms and simmer for 10 minutes.
3. Strain the tortellini; add to the stock. Ladle into 4 warm soup bowls and garnish with fresh chopped parsley.
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