At the dinner party we hosted last night, guests ranked this as one of the best chowders they had ever eaten! It needs nothing more than a tossed green salad, hot rolls slathered with butter, good company and a nice bottle of wine! It's the perfect soup to eat on a cold winter's night in front of a roaring fire.
Helpful to know: Just about any vegetables you have on hand will work in this recipe, peas, green beans, broccoli, spinach, corn and cauliflower are a few examples. I highly recommend Rapunzel Vegan Vegetable Bouillon with Sea Salt cubes. Rapunzel can be found in the grocery isle at most health-oriented grocery stores nationwide.
2 tablespoons butter
2 cups mushrooms, chopped
1 cup leeks, sliced
1 cup celery, sliced
1 cup red pepper, chopped
1 cup carrots, julienned
4 cups water
2 vegetable cubes
¼ cup (about 1 cup loosely packed leaves will yield ¼ cup) fresh parsley, minced
1 teaspoon salt
Black pepper to taste
One 10-ounce package (about 3 cups) cheese tortellini, cooked according to package directions
1 cup heavy cream
Melt butter in a large pot, over moderate heat; sauté mushrooms, leeks, celery, red pepper and carrots, cook for about 5 minutes, stirring frequently. Add water, bring to a boil, cover and cook for about 5 minutes. Add parsley and vegetable cubes; stir until cube dissolves. Add salt and pepper to taste; add cooked tortellini. Stir in cream. Simmer until heated through. Serve immediately. Yield: 6 servings.
