Mushroom Tortellini Soup

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.