This is an awesome recipe I'll make next week!
Creamy Tortellini Soup
1 1.8-ounce envelope white sauce mix (see note)
4 cups water
1 14-ounce can vegetable broth
1-1/2 cups sliced fresh mushrooms
1/2 cup chopped onion
3 cloves garlic, minced
1/2 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon dried oregano, crushed
1/8 teaspoon cayenne pepper
1 7- to 8-ounce package dried cheese tortellini (about 2 cups)
1 12-ounce can evaporated milk
6 cups fresh baby spinach leaves or torn spinach
Ground black pepper (optional)
Finely shredded Parmesan cheese (optional)
Place dry white sauce mix in a 3-1/2- or 4-quart slow cooker.
Gradually add the water to the white sauce mix, stirring until
smooth. Stir in broth, mushrooms, onion, garlic, basil, salt,
oregano, and cayenne pepper. Cover and cook on low-heat setting for 5
to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
Stir in dried tortellini. Cover and cook on low-heat setting for 1
hour more or high-heat setting for 45 minutes more. Stir in
evaporated milk and fresh spinach. If desired, sprinkle individual
servings with black pepper and Parmesan cheese.
Makes 4 servings.
Note: White sauce is a basic cooking sauce made with margarine or
butter, flour, and milk, cream, or stock. White sauces are quickly
made by stirring together the flour and melted margarine or butter,
then adding the liquid. The creamy mixture is cooked and stirred
until it is thickened and bubbly. Sometimes cornstarch is used
instead of flour for thickening.
http://groups.yahoo.com/group/casseroles_and_crockpots/
Looking for some new casseroles? Crockpot recipes?
