Turkey & Tortellini Soup - cooking recipe

Ingredients

2 tablespoons olive oil
3 medium onions, chopped
7 stalks celery, sliced down the middle lengthwise and then diced in 1/2-inch pieces
1 (8 ounce) package sliced mushrooms
3 cups carrots, sliced 1/4-inch thick
1 tablespoon minced garlic
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/8 teaspoon ground cayenne pepper
2 (49 1/2 ounce) cans chicken broth
1 cup dry white wine
2 ounces dry ranch dressing mix (2-1 Ounce Packages)
4 tablespoons butter
4 tablespoons flour
5 cups cooked turkey, chopped
1 (19 ounce) package frozen cheese tortellini

Preparation

In a large heavy stockpot heat olive oil over medium heat.
Add chopped onion and saute for approximately 15 minutes, stirring often (let onions carmelize a bit).
Add chicken broth, dry ranch dressing mix, garlic, celery, carrots, mushrooms, white wine, basil, oregano, salt, white, red & black pepper.
In a seperate heavy saucepan melt butter and add flour, stirring until smooth.
Bring to a simmer over medium heat and stir constantly for 5 minutes (do not brown).
Remove roux from fire and slowly stir into broth/vegetable mixture.
Cover stockpot and simmer for 30 minutes.
Add cooked turky & tortellini and simmer covered for 5 minutes.