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Mushroom and Tortellini Soup
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Brief Description
"The wild mushrooms i this quick-fixing soup add a rich, simmered-all-day flavor."
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Main Ingredient
Cheese-filled tortellini; Assorted fresh wild mushrooms
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Category: Soups
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Cuisine: Italian
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
If you like, top off each serving with a sprinkling of freshly grated Parmesan cheese.
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Posted By: mamakjking
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Posted On: Jan 17, 2013
Number of Servings:
Ingredients:
- 8 ounces - Assorted fresh wild mushrooms (chanterelle, shiitake or enoki)
- 2 cups - Water
- 1 tablespoons - Dry sherry, optional
- 1/2 teaspoons - Kosher salt
- 1/4 teaspoons - Dried thyme Crumbled
- 3 cups - Refrigerated or frozen cheese-filled tortellini
- - Fresh thyme leaves, optional
- 2 teaspoons - Extra virgin olive oil
- 2 whole - Medium carrots Chopped
- 1 stalks - Celery Sliced
- 1 cloves - Garlic Minced
- 2 teaspoons - Tomato paste
- 4 cups - Beef broth
Directions:
1. In a Dutch oven, heat oil over medium-low heat. Add carrots, celery and garlic. Cover and cook until vegetables are tender, about 15 minutes, stirring occasionally.
2. Increase heat to medium. Add tomato paste and stir 1 minute. Add broth, mushrooms, the water, sherry (if desired), salt and thyme. Cover and bring to a boil. Add tortellini and cook until tender, about 4 min. Garnish w/ thyme, if using.
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