Turkey & Tortellini Soup

• 2 tablespoons olive oil
• 3 medium onions, chopped
• 7 stalks celery, sliced down the middle lengthwise and then diced in 1/2-inch pieces
• 1 (8 ounce) package sliced mushrooms
• 3 cups carrots, sliced 1/4-inch thick
• 1 tablespoon minced garlic
• 3/4 teaspoon dried basil
• 3/4 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon black pepper
• 1/8 teaspoon ground cayenne pepper
• 2 (49 1/2 ounce) cans chicken broth
• 1 cup dry white wine
• 2 ounces dry ranch dressing mix (2-1 Ounce Packages)
• 4 tablespoons butter
• 4 tablespoons flour
• 5 cups cooked turkey, chopped
• 1 (19 ounce) package frozen cheese tortellini

1. In a large heavy stockpot heat olive oil over medium heat.
2. Add chopped onion and saute for approximately 15 minutes, stirring often (let onions carmelize a bit).
3. Add chicken broth, dry ranch dressing mix, garlic, celery, carrots, mushrooms, white wine, basil, oregano, salt, white, red & black pepper.
4. In a seperate heavy saucepan melt butter and add flour, stirring until smooth.
5. Bring to a simmer over medium heat and stir constantly for 5 minutes (do not brown).
6. Remove roux from fire and slowly stir into broth/vegetable mixture.
7. Cover stockpot and simmer for 30 minutes.
8. Add cooked turky & tortellini and simmer covered for 5 minutes.

olive oil, onions, stalks celery, mushrooms, carrots, garlic, dried basil, oregano, salt, white pepper, black pepper, ground cayenne pepper, chicken broth, white wine, butter, flour, turkey, frozen cheese tortellini

Taken from www.food.com/recipe/turkey-tortellini-soup-199056 (may not work)