Spinach and Cheese Tortellini in Chanterelle Broth
Ingredients
| 5 cups chicken stock | ||
| 5 tbs dry sherry | ||
| 1/2 cup dryed Chanterelle's or 6 oz of fresh | ||
| 3/4 lb fresh spinach and ricotta tortellini | ||
| kosher salt and black pepper to taste | ||
| fresh parsley for garnish |
Directions:
- In a saucepan bring the chicken stock to a boil, then add the sherry and the mushrooms. Simmer for about 10 minutes.
- Taste for seasoning and season with salt and pepper if desired.
- Cook the tortellini according to package directions.
- Drain the tortellini and add to the stock and mushroom mixture.
- Ladel the soup into warm soup bowls, making sure each has about the same proportions of tortellini and mushrooms.
- Garnish with chopped parsley.
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