Servings: 4 (2 cup servings)

Ingredients

2 tablespoons oil or butter

8 ounces mushrooms, sliced

1 small onion, diced

2 cloves garlic, chopped

2 cloves garlic, chopped

1/4 cup flour (rice flour for gluten free)

1/2 cup white wine (or broth)

4 cups chicken broth or stock

8 ounces cheese tortellini (gluten free for gluten free)

1/2 pound boneless and skinless chicken breasts (or thighs)

1/2 cup heavy/whipping cream

1 tablespoon Dijon mustard

1/2 cup asiago cheese (or parmesan), grated

salt and pepper to taste

Directions

Step 1: Heat the oil in a large sauce pan over medium-hight heat, add the mushrooms and onions and cook until the mushrooms have released their liquid and it has evaporated, about 10-15 minutes.

Step 2: Mix in the garlic, thyme and flour and cook, stirring, for a minute.

Step 3: Add the wine and deglaze the pan.

Step 4: Add the broth, tortellini and chicken, bring to a boil, reduce the heat and simmer until the tortellini is tender and the chicken is cooked, about 10 minutes.

Step 5: Remove the chicken, dice or shred it and mix it back into the soup.

Step 6: Add the cream, mustard and asiago, let the cheese melt, season with salt and pepper to taste and remove from heat.