Breaking News Bar
posted: 5/7/2013 6:00 AM

Mushroom Tortellini Soup

hello
Success - Article sent! close
 

4 tablespoons butter, divided

cup flour

Order Reprint Print Article
 
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close

1 box (32 ounces) chicken stock

1 cups half-and-half

8 ounces baby portabello mushrooms sliced

1 teaspoon basil

1 teaspoon thyme

1 tablespoon oregano

1 teaspoon black pepper

1 pound frozen tortellini

5 tablespoons pine nuts

In a large pot over medium heat melt 3 tablespoons butter; whisk in flour to make a roux. Do not let it brown.

Once the flour is incorporated, pour in the chicken stock a little bit at a time making sure your roux doesn't turn chunky; whisk in the half-and-half.

In another pan, saute mushrooms in 1 tablespoon butter until cooked and add to soup pot. Stir in the basil, thyme, black pepper and oregano. Taste and season to taste.

When soup comes to a boil, add the frozen tortellini and cook 7 to 8 minutes.

In the meantime, in a separate small skillet on the stove over medium-high heat, toast the pine nuts until slightly browned.

Ladle hot soup into bowls, garnish with pine nuts.

Serves five to six.

Share this page
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.
    help here