Jerusalem Artichoke Soup With Wild Mushroom Tortellini

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
1131
FAT
187%
CHOL
195%
SOD
20%

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Ingredients for 4 servings

1 pinch saffron

3 large egg yolks

2 large eggs

19 1/2 ounces "00" flour

Pinch of salt

1 tablespoon olive oil

All-purpose flour, for work surface

1 tablespoon olive oil, plus more for cooking pasta

8 ounces wild mushrooms, coarsely chopped

Coarse salt

4 large leaves arugula, coarsely chopped

1 tablespoon pine nuts, toasted and halved crosswise

2 tablespoons store-bought chestnut puree

1 pound Jerusalem artichokes, thinly sliced (unpeeled)

1 1/2 cups milk

1 1/2 cups heavy cream

2 cups homemade chicken stock or store-bought low-sodium chicken broth

2 tablespoons unsalted butter

All purpose flour for work surface

FOR THE SOUP

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