Mushroom & Tortellini Soup

Ellen and I went for a hike yesterday, and it was 18 degrees. This soup was a wonderful way to finish off the morning!! It was given to me by my fellow County Commissioner and friend Myron Iwanski.

Mushrooms & Tortellini Soup

This soup calls for shitake and and baby bella (crimini) mushrooms from the grocery. For a mix and complexity of flavors, reduce the amounts and then add assorted wild mushrooms such as oysters and maitake (Hen of the Woods)

Ingredients

2 tsp butter
Mirepoix chopped (1 small onion, 1 small carrot, 1 stalk of celery @ 2:1:1 ratio)
2 cloves garlic, minced
8 cups chicken broth ( I use homemade stock, not broth)
2 cups water
5 oz. shitake
8 oz. crimini
1 small Parmesan Reggiano rind (optional but good – also at Kroger))
9 oz. three cheese tortellini (I use Buitoni brand from Kroger – comes in 20 oz. pack)
Salt and pepper to taste (some truffle salt works great)
Whole parmesan to grate as garnish.
Chopped parsley as garnish

Directions

Melt butter in a Dutch oven – med heat. Add mirepoix and sauté until tender. Add garlic toward end.

Add chicken stock, water, mushrooms and bring to boil for 2 minutes. Season and stir. Turn down heat and simmer 20 minutes. Then, add tortellini to the simmering liquid and cook to al dente.

Remove the rind and serve soup

Garnish with grated parmesan and chopped parsley.

NOTE: Stores well overnight in frig, so make the day before and reheat as an appropriate time saver. If you go out for a walk on a cold day, put the reserved soup in a crock pot on “low” and have it ready upon your return !!!