Mushroom and Tortellini Soup

Ingredients

• 2 teaspoons olive oil
• 1/2 cup carrot, cut into 1/4-inch slices
• 1/4 cup celery, cut into 1/4-inch slices
• 1 garlic clove, minced
• 2 teaspoons tomato paste
• 8 ounces mixed wild mushrooms
• 4 cups beef broth
• 1 tablespoon dry sherry (optional)
• 1/4 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• 3 cups frozen cheese tortellini or fresh cheese tortellini

Directions

1. 1

   In large pot over medium-low heat, combine olive oil, carrots, celery and garlic.

2. 2

   Cover pot and cook, stirring occasionally, until vegetables are tender, about 15 minutes.

3. 3

   Raise heat to medium, add tomato paste and stir 1 minute.

4. 4

   Add mushrooms, broth, sherry, if using, thyme, salt and 2 cups water.

5. 5

   Cover and bring to a boil.

6. 6

   Add tortellini and cook 4 minutes or until tender.

7. 7

   Makes 8 cups.