Total Time
15mins
Prep 5 mins
Cook 10 mins

This is for mushroom lovers--a light soup good for meal or starter on a chilly night by the fire.

Ingredients Nutrition

  • 12 ounces fresh spinach and ricotta tortellini
  • 5 cups chicken broth
  • 5 tablespoons dry sherry
  • 1 34 cups fresh chanterelle mushrooms or 14 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.

Reviews

(1)
Most Helpful

This was a very good dish. I used some vegetarian mushroom broth that I had on hand instead of the chicken. I did add a bit more sherry than directed, just to suit my family's taste. I used 1/4 cup of dried chanterelles, but think when I try this again, I will use fresh instead. Thanks for a nice dish!

Kozmic Blues January 21, 2004

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a