Mushroom consommé with tortellini

Great served as a starter to dinner or as a light meal served with crusty bread and cheese.

Ingredients

4 large	Shallots, diced
2 Tbsp	Rice bran oil
8	Button mushrooms, thinly sliced (Main)
6 cups	Chicken stock (Main)
1 bunch	Fresh herbs, tied together
300 g	Chicken Tortellini, or similar (Main)
2 Tbsp	Finely chopped parsley

Directions

1. Sauté the shallots in the oil, until softened. Add the mushrooms and stir-fry for 2 minutes. Add the stock and herbs and simmer for 15 minutes on low heat.
2. Meanwhile, cook the tortellini according to the packet instructions. Lift out with a slotted spoon and add to the soup. Simmer for 1 minute. Remove the bunch of herbs and add the chopped parsley.

See more of Jan's mushroom recipes

• Mushroom and walnut stuffed capsicum
• Garlic and mushroom bruschetta