Tortellini Parmesan Soup

Ingredients for 4 servings:

• 1 tbsp mushrooms, dried, finely chopped (e.g. porcini mushrooms/ chanterelles/ mixed forest mushrooms)
• 150 ml water
• 1 tsp clarified butter
• 1 onion(s)
• 250 g mushrooms
• 2 cloves garlic
• 30 g flour
• 1 tsp, heaped thyme
• 125 ml white wine
• 1 ¼ liters chicken broth
• 250 g tortellini, e.g. cheese/spinach-ricotta
• 300 g leaf spinach
• 125 g Parmesan
• 125 ml cream or soy cream
• Salt and pepper, freshly ground

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

with mushrooms and leaf spinach

Soak the dried mushrooms in water. Dice the onion. Clean and slice the mushrooms. Finely chop the garlic. Heat the clarified butter in a saucepan. Sauté the diced onion for 2-3 minutes. Add the mushrooms and sauté for about 10 minutes. All the liquid should have evaporated. Meanwhile, trim the spinach, remove the stems, roughly chop, and wash thoroughly. Towards the end of the mushrooms’ cooking time, add the garlic and sauté briefly. Add the flour and thyme and stir until the flour is lightly browned. Then deglaze with white wine. Add the dried mushrooms and their soaking water. Mix everything well and remove from the bottom of the pan. Bring to a boil briefly and allow to thicken. Then slowly stir in the chicken stock. Bring back to a boil, add the tortellini, and reduce the heat. Cook for slightly less time than indicated on the package. Meanwhile, finely grate the Parmesan cheese. Stir in the cream or soy cream. Stir the Parmesan cheese into the soup and let it melt. Then add the leaf spinach and let it wilt. Season to taste with salt, freshly ground pepper, and perhaps a little more thyme.