Cheese Tortellini Chowder

By á-620

soup may thicken over time and need to add more broth

Ingredients

• 2 Tbsp butter
• 1/2 cup Each chopped onion, sliced celery, chopped red pepper, shredded carrots, corn
• 2 Tbsp unbleached all purpose flour
• 2 cups chicken broth
• 1 cup white wine
• 1 cup water
• 1 vegetable bouillon cube
• 2 Tbsp cooking sherry
• 1/2 tsp salt
• freshly ground black pepper
• 1 cup heavy cream
• 10 oz tri-colour fresh tortellini
• 2 Tbsp minced fresh parsley

Preparation

Step 1

Melt butter in large pot over moderate heat and saute onions, celery, red pepper, carrots and corn. Cook until tenderm abour 10 minutes. Whisk in flour ( it will grab vegetables very quickly)and slowly add chicken broth, whisking constantly. Add white wine,water and vegetable bouillon;stir until cube dissolves
Add sherry, salt, pepper, cream, tortellini and parsley and stir to combine.
Simmer until heated through.
Serve immediately;
Yield; 6 servings