Chicken Soup with Mushrooms
A recipe from the Sneaky Kitchen by Virginia Wiedemann

4 oz. fresh mushrooms, sliced
1 Tbsp. olive oil
3 cups chicken broth
1/4 cup very dry white wine
1/2 cup tortellini
4 cups escarole or endive, chopped
few green onions, chopped

Sauté sliced mushrooms in olive oil in a 2 qt. soup pan. Then add chicken broth and white wine. Bring this to a boil, then add tortellini and chopped escarole or endive. Cook until the tortellini is done (15 minutes for the dried kind in a box). Top with fresh chopped green onions. This makes two very large bowls, or three more reasonable size servings.