SPINACH AND MUSHROOM TORTELLINI SOUP. By CHEF DAN:
Serves 30-40
INGREDIENTS:
2 (20oz) packages frozen chopped spinach
40 ounces white mushrooms, sliced
2 gallons beef broth
4 onions, chopped
12 garlic cloves, minced
2 tablespoons dried tarragon
2 tablespoons dried Italian seasoning
2 cups dry sherry
3 pounds cheese filled tortellini
S&P to taste
DIRECTIONS:
1. In a large sauce pan over medium heat until hot.
2. Add mushrooms, onions, garlic, tarragon, and Italian seasoning, cook until mushrooms are tender. About 5 minutes.
3. In a soup kettle add broth and sherry and bring to a boil.
4. Add spinach and tortelli ni; reduce heat and simmer, uncovered until tortelloni are al dente, about 15 minutes.
5. Season to taste with salt and pepper.
ENJOY DAN: hallelujah
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