Mushroom & Tortellini Soup

2 Teaspoons olive oil
2 Medium carrots, cut into 1/4� dice
1 Celery rib, cut into 1/4� slices
1 Garlic clove, minced
2 Teaspoons tomato paste
8 Ounces mixed wild mushrooms
4 Cups beef broth
1 Tablespoon dry sherry (optional)
1/4 Teaspoon dried thyme
1/2 Teaspoon kosher salt
3 Cups frozen or fresh cheese tortellini

In a large pot over medium-low heat, combine olive oil, carrots, celery and garlic. Cover pot and cook, stirring occasionally, until vegetables are tender, about 15 minutes.
Raise heat to medium, add tomato paste and stir 1 minute. Add mushrooms, broth sherry (if using), thyme, salt and 2 cups water. Cover and bring to a boil. Add tortellini and cook 4 minutes or until tender.
Makes 8 cups