Jerusalem Artichoke Soup With Wild Mushroom Tortellini

Name: Jerusalem Artichoke Soup With Wild Mushroom Tortellini
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 large leaves arugula, coarsely chopped; 2 Tbsps store-bought chestnut puree; 4 servings Coarse salt; 3 larges egg yolks; 2 larges eggs; 553 grams 00 flour; 355 milliliters heavy cream; 454 grams Jerusalem artichokes, thinly sliced (unpeeled); 473 milliliters homemade chicken stock or store-bought low-sodium chicken broth; 355 milliliters milk; 227 grams wild mushrooms, coarsely chopped; 1 Tbsp olive oil; 1 Tbsp pine nuts, toasted and halved crosswise; 1 pinch saffron; 1 pinch Pinch of salt; 2 Tbsps unsalted butter

Jerusalem Artichoke Soup With Wild Mushroom Tortellini might be just the main course you are searching for. This recipe covers 41% of your daily requirements of vitamins and minerals. Watching your figure? This vegetarian recipe has 1169 calories, 31g of protein, and 55g of fat per serving. This recipe serves 4. It is perfect for Autumn. A mixture of chicken broth, flour, mushrooms, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert. From preparation to the plate, this recipe takes about 45 minutes.