Thursday, 16 June 2016

Mushroom, Parmesan and Tortellini Soup!

Morning friends! 

This weeks recipe is a winter warmer that will have the whole family begging for seconds! I tried this recipe for the first time last week and it was an instant family favourite. This recipe takes all of 20 minutes to make and includes a few sneaky veggies! 

You Will Need 
2 tbs oil 
225 grams  quartered mushrooms 
1 onion diced 
2 cloves garlic, chopped
1/4 cup flour 
1/2 cup white wine 
6 cups chicken stock 
225 grams cheese tortellini 
1/2 cup grated parmesan cheese
300 grams baby spinach 
1/2 cup cream 
salt and peper to taste 

Add oil, mushrooms and onion to a pan over medium heat and cook until mushrooms begin to go soft and release moisture, about 10 minutes. 

Mix in garlic and flour, stirring until flour wings to go golden, about 2 minutes. Add the white wine and stir through. 

Add the stock and tortellini, bring to a boil and allow to simmer for about 10 minutes or until pasta is cooked through. 

Add the parmesan cheese, spinach and cream. Allow the spinach to wilt and cheese to melt before seasoning with salt and pepper. 

Serve straight away with a glass of white wine ;) 


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