Tomato Cheddar Soup; Tortellini with Wild Mushroom Sauce

Tomato Cheddar Soup

3 c vegetable broth
28 oz whole tomatoes in juice
1 c chopped celery
1 c chopped carrots
2 T butter
3/4 c chopped onions
2 T flour
2 c shredded cheddar cheese
1/2 t worcestershire sauce

-Bring the broth to a boil. Add the tomatoes, carrots, and celery. Simmer uncovered for 30 minutes.
-Meanwhile, melt the butter over medium heat. Add the onions and cook for 3 minutes.
-Stir in flour until absorbed.
-Stir in broth mixture and bring to a boil.
-Puree, then return to pot and stir in cheese and worcestershire sauce, stirring until heated through.

Tortellini with Wild Mushroom Sauce

11/2 T olive oil
2 T minced shallots
3 c coarsely chopped wild mushrooms (portobello, shitake, and/or crimini)
1 1/2 c vegetable broth
1/2 c water
2 T marsala wine
1/4 t dried thyme
1/8 t salt
1/8 t pepper
2 T butter
3 T flour
3 T heavy cream
2 T grated parmesan
1/4 c chopped fresh parsley
24 oz fresh tortellini

-Heat oil over medium-high heat. Add shallots and cook for 30 seconds.
-Add the mushrooms and cook, stirring, for 4 minutes.
-Add the broth, water, marsala, thyme, salt and pepper. Bring to a boil.
-Reduce heat and simmer uncovered for 10 minutes.
-Meanwhile, melt the butter over medium-high heat and stir in flour until absorbed.
-Stir in the mushrooms and broth for 2 minutes, until boiling.
-Add the cream, parmesan, and parsley.