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4 oz. sliced fresh mushrooms
1 Tbsp. Extra Virgin Olive Oil
1/4 tsp. powdered ginger or two 1/4" slices fresh ginger
3 Tbsp. very dry white wine (vermouth or saki preferred)
1/2 cup dry tortellini
3 cups chicken broth
4 cups chopped escarole or endive
2 chopped green onions (green and white parts) for garnish
Sauté mushrooms in olive oil in a 2 qt. soup pan.
Then add broth, ginger, and white wine. Bring this to a boil then add tortellini plus escarole
or endive. Bring back to a boil, then cover and cook over medium heat until the tortellini is done (15 minutes for
the dried kind in a box). Top with fresh chopped green onions.
This makes two very large bowls!
A mixed fruit salad goes well with this filling soup, or try my PEAR SALAD or
FROZEN FRUIT DESSERT.
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