Mushroom And Tortellini Soup - cooking recipe

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 3 cups fresh cheese tortellini

Preparation

In large pot over medium-low heat, combine olive oil, carrots, celery and garlic.
Cover pot and cook, stirring occasionally, until vegetables are tender, about 15 minutes.
Raise heat to medium, add tomato paste and stir 1 minute.
Add mushrooms, broth, sherry, if using, thyme, salt and 2 cups water.
Cover and bring to a boil.
Add tortellini and cook 4 minutes or until tender.
Makes 8 cups.