🍽️ Clear Mushroom Soup with Ravioli

Name: Clear Mushroom Soup with Ravioli
Total time: 30 min
Yield: 4 servings
Ingredients: 1 l chicken broth; 2 tsp porcini mushroom powder; 125 ml dry white wine; 1 stalk leek (thin, long); 350 g fresh, smaller mixed mushrooms; 2 tbsp butter; 1 package mushroom ravioli (ready-made product, refrigerated section); salt; pepper (from the mill); Asian chives (for garnish)

148 kcal · 30 min · 4 servings

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Ingredients

1 l chicken broth
2 tsp porcini mushroom powder
125 ml dry white wine
1 stalk leek (thin, long)
350 g fresh, smaller mixed mushrooms
2 tbsp butter
1 package mushroom ravioli (ready-made product, refrigerated section)
salt
pepper (from the mill)
Asian chives (for garnish)

Instructions

1. Bring the broth, white wine, and porcini powder to a boil in a pot. Add the ravioli to the boiling broth. Bring it back to a boil once more, then simmer the pasta for the time specified on the package.
2. Meanwhile, clean the mushrooms and trim off the tough ends of the stems. Slice the mushrooms into thin pieces. Heat the butter in a frying pan and fry the mushroom slices quickly until golden brown on both sides. Season with salt and pepper.
3. Distribute the fried mushrooms onto deep plates. Carefully remove the ravioli from the broth using a slotted spoon and place them on the plates. Fill the plates with some hot broth and serve the soup garnished with chives.

Nutrition per serving

kcal: 148
Protein: 5 g · Fett/Fat: 4 g · Carbs: 21 g