This was a delicious creamy soup. Perfect for these cold winter evenings.
Creamy Parmesan Mushroom and Spinach Tortellini Soup (from Closet Cooking)
225g mushrooms, quartered or sliced
1 onion, diced
2 cloves garlic, chopped
1 tsp thyme, chopped
30g plain flour
125ml white wine
1.5l vegetable broth or chicken broth
225g cheese tortellini
40g parmesan, grated
280g baby spinach, coarsely chopped
125ml cream or milk
salt and pepper
Melt the butter in a pan over medium-high heat, add the mushrooms and onion and cook until they start to go golden, about 10-15 mins.
Mix in the garlic, thyme and flour and cook, stirring, until the flour starts to turn a light golden brown, about 2-3 mins. Add the wine and deglaze the pan.
Add the broth and tortellini, bring to a boil, reduce the heat and simmer until the tortellini is tender, about 10 mins. Add the parmesan, let it melt, add the spinach, let it wilt, add the cream, season with salt and pepper and remove from the heat. Serve.