Portobello and Porcini Broth

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 large carrot, chopped
• 1 stalk celery, chopped
• 1 onion, chopped
• 4 large portobello mushroom caps, chopped
• 5 sprigs thyme
• 5 sprigs parsley
• 1/4 cup dry Marsala wine
• 3/4 cup dried porcini mushrooms, rinsed
• 1 teaspoon black peppercorns
• Kosher salt
• 16 ounces mushroom or cheese tortelloni
• Shredded parmesan cheese, for topping

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