Tuscan mushroom broth

Name: tuscan mushroom broth
Total time: 20 min
Yield: 4
Ingredients: 200 gram mixed mushroom; 2 tablespoon olive oil; 1 clove garlic minced meat; 1 liter herbal broth from tablet; 1 liter vegetable stock of tablet; 250 gram ravioli filled with cheese coolers; 250 gram tortellini filled with cheese coolers; 250 gram ravioli stuffed with spinach coolers; 250 gram (spinach) tortellini coolers; 1 lemon; 2 twig basil only the leaves

Also try this delicious Tuscan mushroom broth

Ingredients

200 gram mixed mushroom
2 tablespoon olive oil
1 clove garlic minced meat
1 liter herbal broth from tablet
1 liter vegetable stock of tablet
250 gram ravioli filled with cheese coolers

250 gram tortellini filled with cheese coolers
250 gram ravioli stuffed with spinach coolers
250 gram (spinach) tortellini coolers
1 lemon
2 twig basil only the leaves

Kitchen Stuff

1 low refractory baking dish (Ø 24 cm)

Directions

Brush or wipe the mushrooms clean and cut into slices or strips. Heat the olive oil in a soup pan and fry the garlic with the mushrooms for 2 minutes.
Pour in the stock and simmer for 5 minutes. Meanwhile, cook the ravioli or tortellini and pour it.
Clean the lemon. Cut half of the strips of the peel and press the fruit.
Add a little lemon juice to the soup. Place the ravioli or tortellini in deep warm plates and pour the mushroom broth over it.
Garnish with strips of lemon and leaves of basil.