Categories: Soup

Ingredients

• 3 tbsp. olive oil
• 1 large carrot, chopped
• 1 celery stalk, chopped
• 1 onion, chopped
• 4 large Portobello mushroom caps, chopped
• 5 thyme sprigs
• 5 parsley sprigs
• 1/4 cup dry Marsala wine
• 3/4 cup dried porcini mushrooms, rinsed
• 1 tsp black peppercorns
• Kosher salt
• 16 oz. mushroom or cheese tortelloni
• Shredded Parmesan, for topping

Directions

1. Heat 2 tbsp. olive oil in a large pot over medium heat. Add the carrot, celery and onion; cook, stirring occasionally, until just golden, about 5 minutes. Add the remaining 1 tbsp. olive oil, the portobellos and herbs; cook, stirring, until the mushrooms release their juices, about 4 minutes. Increase the heat to high; cook until the mushrooms brown, 2-3 minutes.

2. Add the wine and cook to reduce, about 1 minute. Add the porcini, peppercorns, 1 1/2 tsp salt and 12 cups water. Bring to a simmer over medium heat and cook until reduced by about one-third, 25-30 minutes.

3. Meanwhile, cook the tortelloni as directed. Drain; skewer on toothpicks.

4. Strain the broth through a fine-mesh sieve, pressing on the solids. Skim any excess fat from the surface. Season with salt. Serve with the tortelloni and sprinkle with Parmesan.

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