Tortelloni and Mushroom Soup

• 2 ounces dried porcini mushrooms
• 8 ounces white mushrooms, sliced
• 2 tablespoons finely chopped shallots
• 2 garlic cloves, minced
• 12 teaspoon dried tarragon
• 2 (15 ounce) cans beef broth
• 14 cup dry sherry
• 9 ounces fresh tortellini
• 14 teaspoon salt
• 14 teaspoon pepper

1. Place dried mushrooms in bowl; pour hot water over to cover.
2. Let stand until mushrooms are soft, about 15 minutes; drain.
3. Slice mushrooms, discarding any tough parts.
4. Spray large saucepan with cooking spray; heat over medium heat until hot.
5. Saute dried and white mushooms, shallots, garlic and tarragon until mushrooms are tender, about 5 minutes.
6. Add beef broth and sherry to vegetables; heat to boiling.
7. Add tortelloni; reduce heat and simmer, uncovered, until tortelloni are al dente, about 5 minutes.
8. Season to taste with salt and pepper.

porcini mushrooms, white mushrooms, shallots, garlic, tarragon, beef broth, sherry, tortellini, salt, pepper

Taken from www.food.com/recipe/tortelloni-and-mushroom-soup-332645 (may not work)