Serves 4
Directions
- 1Heat butter in a medium pot over medium heat.
- 2Add onion and a pinch of salt and cook until soft, about 3–4 minutes.
- 3Stir in garlic, sage and rosemary. Cook for 1 minute until fragrant.
- 4Add mushrooms and sauté until softened.
- 5Sprinkle flour over the mushrooms, stir well, and cook for 1–2 minutes to remove raw flour taste.
- 6Stir in chicken stock, add a parmesan rind if using and bring to a simmer and cook for 5 minutes, stirring occasionally, until slightly thickened.
- 7Season with plenty salt and pepper.
- 8Stir in shredded rotisserie chicken.
- 9Add tortellini and cook according to package directions (usually 3–5 minutes for fresh).
- 10Stir in parmesan and cream.
- 11Simmer gently for another 2–3 minutes until smooth and velvety.
- 12Taste and adjust seasoning with salt and pepper and a dash of sherry/cider vinegar to balance the creaminess (optional).
- 13Ladle into bowls and top with extra parmesan and black pepper.
Ingredients
- 1 tbsp butter
- 1 medium onion, finely diced
- 250 g chestnut mushrooms, sliced
- 3 large cloves garlic, minced
- 1 tsp dried sage
- 1 tsp fresh rosemary, finely chopped
- 2 tbsp all-purpose flour
- 1.1 L chicken stock
- 1 cup shredded rotisserie chicken
- 250 g fresh tortellini (butternut squash)
- 0.25 cup grated parmesan
- 0.25 cup cream
- salt
- black pepper
- sherry/cider vinegar
Equipment
medium potwooden spoonlidgrater
Tips
- If feeding less than 4, cook the tortellini separately.
- Add a dash of sherry/cider vinegar to balance the creaminess (optional).
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