Categories: Soup
Ingredients
- 7 tbsp. olive oil
- 8 oz. cremini mushrooms, stemmed and quartered (reserve the stems)
- 12 oz. celery root, peeled and finely diced
- 1/2 large yellow onion, peeled and chopped
- 4 garlic cloves, thinly sliced
- 2 tbsp. fennel seeds
- 3/4 cup white wine
- 8 cups chicken stock
- 1 large Parmesan rind
- 20 oz. fresh cheese tortellini
- 3 tbsp. finely chopped fresh curly-leaf parsley
Directions
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In a large pot, heat 3 tbsp. oil over medium. Add the mushrooms; season with salt and pepper. Cook, stirring occasionally, until browned, 10 minutes. Transfer to a bowl.
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Add 2 tbsp. oil to the pot. Add the celery root, onion, garlic, fennel seeds, and mushroom stems; season. Cook, stirring occasionally, until beginning to brown, about 10 minutes. Add the wine. Cook over high heat, stirring often, until almost evaporated, 2 to 3 minutes. Add the stock and cheese rind. Bring to a boil. Boil until the flavors meld, about 10 minutes. Using a fine-mesh sieve, strain the broth into a saucepan.
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Bring the broth to a boil. Add the tortellini and cooked mushrooms. Cook until the tortellini is al dente, about 3 minutes. Divide among bowls. Drizzle with the remaining 2 tbsp. oil. Sprinkle with the parsley.