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Creamy Parmesan Mushroom and Spinach Tortellini Soup On Closet Cooking
Ingredients
  • 2 tablespoons butter or oil
  • 8 ounces mushrooms, quartered or sliced
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • ¼ cup flour (rice flour for gluten free)
  • ½ cup white wine (or broth)
  • 6 cups vegetable broth or chicken broth
  • 8 ounces cheese tortellini (gluten free for gluten free)
  • ½ cup parmigiano reggiano (parmesan), grated
  • 10 ounces baby spinach, coarsely chopped
  • ½ cup cream or milk
  • salt and pepper to taste
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