Dauphiné Ravioli Soup

recipe

• Step 1
  Optional: Put the ravioli in the freezer during the following steps (this will make them easier to separate.
• Step 2
  Peel and finely chop the shallot.
• Step 3
  If you have fresh mushrooms, cut them into strips. In a large pot, add a dab of butter (or olive oil) and sauté the shallots for 2 minutes.
• Step 4
  Add the mushrooms and cook for 2-3 more minutes, stirring often.
• Step 5
  Mix one cup of water per person with the chicken bouillon cube. Bring to a boil. Cover and let simmer for 10 minutes.
• Step 6
  Separate the ravioli and add to the stock. Cook for 2 minutes and serve immediately.
• Step 7
  Season (but be careful not to add too much salt, the stock is salty). Serve! (Optional: Add some fresh parsley)