Alto Rouge & CREAMY MUSHROOM SOUP WITH TORTELLINI – Alto Wines
A winter favourite, this comforting mushroom soup is speedily prepared on the stove. A combination of portobellini, shimeji and shiitake mushrooms add levels of flavour while store-bought tortellini...
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Cooking tools:
- Immersion blender
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Pot
- Colander
- Measuring cup
- Wooden spoon
Ingredients
- 500g assorted mushrooms
- 1 shallot or small onion, finely diced
- Olive oil
- 4 tablespoons fresh thyme leaves plus extra for garnish
- Sea salt
- black pepper
- 150ml dry white wine
- 1 litre of chicken or vegetable stock
- 2 good quality chicken or mushroom stock cubes
- 250ml cream
- 150ml plain yoghurt, plus extra for serving
- 250g mushroom tortellini
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