Tortellini Chanterelle Broth

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

• Ready In: 15 mins
• Serves: 4

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.