Recipes

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.

Servings

4

Prep

10 min

Cook

15 min

Favorite

No Comments

Leave a Reply

Collections

Skill Level

Easy