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1
tablespoon olive oil
3 - 6 cloves garlic, minced
1 medium onion, chopped
1/2 cup white wine
Oregano, basil, rosemary, parsley, pepper, paprika
1/2 pound mushrooms, sliced
1 pound bacon or back bacon, chopped
2 cans (10 oz. each) cream of mushroom soup
1 can (10 oz.) sliced mushrooms, undrained
1 cup table cream or whipping cream
1 large ( 2 pound) package cheese tortellini
1 cup peas (canned or frozen)
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Heat
olive oil in a large frying pan. Add garlic and onion,
and saute until softened. Add white wine, and seasonings
to taste.
Add
mushrooms and bacon and cook on high until done.
In
a saucepan mix mushroom soup and canned mushrooms until
hot. Stir in cream and heat.
Cook
tortellini in a large soup pot (until still slightly
undercooked). Drain and return tortellini to the pot.
Add the soup mixture and the bacon mixture to the pot,
along with the peas. Heat for 10 minutes. Makes 8 -
12 servings.
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