Oyster Medley Tortellini Soup

Welcome Back!! It's another grand mushroom monday, and we are highlighting 2 of our summer oyster strains, the Golden Oyster and Florida Oyster!  I promise not to bore you with the history of why we love this dish and what made me adapt it to our cultivated mushrooms over some of our favorite wild strains. What I will tell you is that we love this dish for 3 reasons, 1 it has mushrooms!(obvi!) 2, it's super simple and easy to make, and lastly, it's delicious and everyone enjoys it, even my not so food adventurous 14 yr old. 

Let's get to it!  First we need to gather our ingredients, if you're really adventurous in the kitchen you can even make your own fresh tortellini, right now I just don't have that planned so we used our favorite spinach and ricotta cheese tortellini, chicken broth, dry sherry, mushrooms and fresh parsley to garnish.  Prepare the tortellini as the packaging directs, while that is cooking start to boil your broth, pull mushrooms apart into roughly 1 inch pieces. When the broth comes to a full boil, add sherry and mushrooms. Simmer for 10 minutes, add strained tortellini and simmer an additional 2 to 3 minutes.  Serve with a garnish of chopped parsley, and enjoy!  That's it! This dish is super simple, healthy and takes less than 30 minutes to make. 
While this dish is vegan friendly it is not gluten free, so we tried an additional option of using Vermicelli noodles  with the broth and mushrooms, it was just as delicious and GF!  If you like a little kick add a few drops of siracha to turn up the heat. 

Oyster Medley Tortellini
12 oz. fresh tortellini or 6 oz. dried (or 1 package Vermicelli noodles for GF) 
6 cups chicken broth
5 tbsp. dry sherry (cream works for a sweet/savory twist)
2 cups fresh oyster mushrooms (Golden and Florida recommended)
chopped fresh parsley to garnish. 

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