4 tablespoons butter, divided
¼ cup flour
1 box (32 ounces) chicken stock
1¾ cups half-and-half
8 ounces baby portabello mushrooms sliced
1 teaspoon basil
1 teaspoon thyme
1 tablespoon oregano
1 teaspoon black pepper
1 pound frozen tortellini
5 tablespoons pine nuts
In a large pot over medium heat melt 3 tablespoons butter; whisk in flour to make a roux. Do not let it brown.
Once the flour is incorporated, pour in the chicken stock a little bit at a time making sure your roux doesn't turn chunky; whisk in the half-and-half.
In another pan, saute mushrooms in 1 tablespoon butter until cooked and add to soup pot. Stir in the basil, thyme, black pepper and oregano. Taste and season to taste.
When soup comes to a boil, add the frozen tortellini and cook 7 to 8 minutes.
In the meantime, in a separate small skillet on the stove over medium-high heat, toast the pine nuts until slightly browned.
Ladle hot soup into bowls, garnish with pine nuts.
Serves five to six.