The requests for warm & comforting soups are more than I expected! This soup was the hands down favorite at my cafe (2002-2005), and was once served to 600 people at a charity event.
I will never forget that undertaking!
Alot of people ask how I came up with this recipe, it was an early Saturday morning at the cafe, and the soup on Saturdays was always a "cook's special".
Pretty soon, I was putting this together, never dreaming it would have "cult following". It has been 2 years since I sold my cafe, but I still get comments on this soup.
Portabello Tortellini Soup
2 oz butter melted
4 stalks celery- chopped
1 sweet onion- chopped
2 cloves garlic minced
4-5 lg Portabello mushrooms chopped
1 lb ground beef
2 tblsp balsamic vinegar
2 tblsp honey
Sauté all of the above in a large stockpot, over med- high heat until ground beef is well done.
add
1 -2 cans diced tomatoes (14 oz) (depending on how much tomato you like)
32 oz beef broth or consommé (approximately, put less broth for chunkier, thicker soup)
Let simmer gently for 30 minutes to 1 hour, the longer the better. TASTE.
season to your taste with:
fresh basil minced
fresh parsley minced
salt & pepper
granulated garlic
Prepare fresh (refrigerated) 3 cheese tortellini according to pkg directions. Drain, rinse with cold water, and set aside. When soup is finished, put tortellinis in bottom of soup bowl and ladle hot soup over them. Garnish soup with freshly shredded, excellent quality parmesan cheese!
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