MUSHROOM TORTELLINI SOUP

Mushroom Tortellini Soup image

Yield serves 4, yields 6 cups

Number Of Ingredients 9

1/2 ounce dried porcini or portabella mushrooms
2 cups boiling water
2 cups diced onions
1 tablespoon olive oil or butter
1 teaspoon dried thyme
1 quart mushroom broth (see page 295)
1 9-ounce package of fresh or frozen tortellini (cheese, mushroom, or sun-dried tomato filled)
Salt and pepper
Sour cream or grated Parmesan cheese (optional)

Steps:

Place the dried mushrooms in a heatproof bowl and pour the boiling water over them. Set aside until the mushrooms soften, about 15 minutes.
While the dried mushrooms are soaking, in a soup pot on medium-high heat, cook the onions in the olive oil, stirring frequently, until softened, 8 to 10 minutes. Stir in the thyme and add the broth. Remove the mushrooms from the soaking liquid, rinse if needed to remove grit, chop, and add to the soup. Pour the soaking liquid through a coffee filter or paper towel if it is gritty and add it to the soup. Bring to a boil.
Add the tortellini to the boiling soup and cook until al dente: for fresh tortellini, 3 to 4 minutes; for frozen tortellini, 8 to 9 minutes. Add salt and pepper to taste. Serve hot, topped with sour cream or grated cheese if you like.
Start with Caesar Salad with Tofu Croutons (page 109) or with crudités and Herbed Hummus (page 253) or Bean & Walnut Spread (page 255). Finish with one of the Fruit & Cheese Plates (page 260)-try plums or pears with Manchego cheese.