Creamy Mushroom And Spinach Tortellini Soup

• 3 Tablespoons Unsalted Butter
• 16 ounces, weight Baby Bella Mushrooms
• 1/2 Yellow Onion, Diced
• 2 teaspoons Minced Garlic
• 1/2 teaspoons Dried Thyme
• 1/2 teaspoons Salt
• 1/4 teaspoons Pepper
• 2 cups Low Sodium Chicken Broth
• 2 cups Beef Broth
• 8 ounces, weight Fresh Cheese Tortellini
• 2 cups Fresh Baby Spinach
• 1/2 cups Milk

1. Melt butter in medium soup pot or sauce pan over medium heat. Once butter is melted, mushrooms, onion, garlic, thyme, salt, and pepper. Cook over medium heat until mushrooms start to caramelize, about 5 minutes. Then remove 1 cup of the mushrooms and set aside.
2. Stir in chicken and beef broths and bring to a boil. Cover and simmer for 10 minutes.
3. Remove pot from heat. Using an immersion blender, blend soup until thickly pureed. If you do not have an immersion blender, pour soup into a regular blender and mix until pureed. Then pour back into pot.
4. Add tortellini and cook over low heat until tortellini is tender, about 4-5 minutes. Remove from heat.
5. Whisk in milk and stir in mushrooms and spinach. Serve immediately.

butter, bella mushrooms, yellow onion, garlic, thyme, salt, ubc, chicken broth, beef broth, fresh cheese, spinach, milk

Taken from tastykitchen.com/recipes/soups/creamy-mushroom-and-spinach-tortellini-soup/ (may not work)