Roasted Mushroom Tortellini Chowder
- yield: 5 bowls
- prep time: 10 min
- wait time:
- cook time: 1 hr
- total time:
A creamy, thick chowder loaded with roasted mushrooms, vegetables, cheese-filled tortellini and Parmesan cheese. This is one decadent and filling bowl of soup.
Ingredients:
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400 g mushrooms, sliced *
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3 cloves garlic, crushed
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3 sprigs fresh thyme
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2 tbsp olive oil
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1 small-medium white onion, diced (~1/2 cup)
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1 carrot, peeled and sliced (~1/3 cup)
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1 stalk celery, sliced (~1/3 cup)
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2 tbsp unsalted butter
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1/4 cup all-purpose flour
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1 cup milk
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6 cups water
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1-2 golden potatoes, chopped in 1-2cm chunks and submerged in cold water (~1.5 cups) **
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1 bay leaf
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1/2 tsp dried thyme
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2 cups cheese tortellini
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1/2 cup shredded Parmesan cheese
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1/4 cup whipping cream (35%) *optional
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salt and pepper to taste
Directions:
1.Preheat oven to 425°F.2. On a sheet pan combine 1 tbsp olive oil, mushrooms, sprigs of thyme, 2 cloves of garlic as well as a couple pinches of salt and pepper. Stir until mushrooms are thoroughly coated. Roast in oven for 15 minutes, stir once at the half-way mark. Discard the sprigs of thyme.
3. In a large pot on the stove, heat-up 1 tbsp olive oil over medium heat. Add the onions and a pinch of salt and pepper, cook for 4-5 minutes and stir occasionally. Stir in the carrots and celery, cook for an additional 2 minutes. With 30 seconds left, stir in the last clove of crushed garlic. Move the sautéed vegetables to a bowl and set aside.
4. Melt 2 tbsp of butter in the soup pot and whisk in the flour. Cook for 5 minutes, whisking for the entirety of the cook time. A thick paste will have formed at first, thinning out as it cooks. The roux will be a tan colour.
5. Slowly whisk in the milk, bring to a simmer and whisk for 5 minutes. The roux will look like salted-caramel buttercream.
6. Slowly whisk in the water, one cup at a time. Making sure the roux is fully mixed in before adding more, to avoid lumps of flour. Stir in the bay leaf and roasted mushrooms. Take two ladles of hot soup and deglaze the roasting pan with it by swishing it around. Pouring the liquid back in the soup for extra flavour. Simmer the soup for 40 minutes, stirring occasionally.
7. With 18 minutes left on the soup timer, drain the water from the potatoes and add them to the soup.
8. With 8 minutes left on the soup timer, add the sautéed vegetables, tortellini and thyme.
9. When the tortellini is almost done, add the parmesan cheese and slowly add the whipping cream (optional), stirring as it’s added. Let the soup heat back up (2-3 minutes), remove the bay leaf, add salt and pepper to taste before serving.
Notes:
* Pick 2-3 varieties of mushrooms. (baby king oyster, black oyster, white button, cremini, portobello, shiitake etc.)
** The potatoes can be added with the peel on or off, chef's choice!