Tortellini Chanterelle Broth

• 12 ounces fresh spinach and ricotta tortellini
• 5 cups chicken broth
• 5 tablespoons dry sherry
• 1 34 cups fresh chanterelle mushrooms or 14 cup dried chanterelle mushroom
• chopped fresh parsley (, for garnish)

1. Cook the tortellini according to the package directions.
2. Bring the chicken broth to a boil, add the sherry and mushrooms and simmer for 10 minutes.
3. Strain the tortellini; add to the stock.
4. Ladle into 4 warm soup bowls and garnish with fresh chopped parsley.

fresh spinach, chicken broth, sherry, fresh chanterelle mushrooms, fresh parsley

Taken from www.food.com/recipe/tortellini-chanterelle-broth-21739 (may not work)