INGREDIENTS2 Tablespoons oil or butter
8 ounces mushrooms, sliced
1 small onion, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1/4 cup flour (rice flour for gluten free)
1/2 cup white wine (or chicken broth)
4 cups chicken broth
8 ounces cheese tortellini (gluten free for gluten free version)
1/2 lb boneless and skinless chicken breasts (or thighs)
1/2 cup heavy/whipping cream
1 Tablespoon dijon mustard
1/2 cup asiago cheese, grated
salt and pepper to taste
DIRECTIONS
1. Heat oil in a large sauce pan over medium-high heat, add the mushrooms and onions and cook until the mushrooms have released their liquid and it has evaporated, about 10-15 minutes.
2. Mix in the garlic, thyme and flour and cook, stirring, for a minute.
3. Add the wine and deglaze the pan.
4. Add the broth, tortellini and chicken, bring to a boil, reduce the heat and simmer until the tortellini is tender and the chicken is cooked, about 10 minutes.
5. Remove the chicken, dice or shred it and mix it back into the soup. (I diced the chicken raw when originally adding to the soup, so I could skip this test.)
6. Add the cream, mustard, and asiago, let the cheese melt, season with salt and pepper to taste and remove from heat.
