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