Mushroom Tortellini Soup

I have made a lot of stuff this weekend, but none of it has been particularly time consuming. All of it has been very tasty. Per usual, it is from the two cookbooks I own (I am planning on buying more!): Simple Suppers and Vegetarian Planet.
On Friday night Mike and I were feeling sick, so I made Mushroom Tortellini Soup from Simple Suppers. It was pretty damn good, but I would have liked it if the soup was a little thicker. We ate it with good Peasant Bread from Trader Joe's. Ryan ate some and he really liked it too.

Mushroom Tortellini Soup
1/2 ounce dried porcini or portabella mushrooms [I used a whole package, 3/4 oz]
2 cups boiling waiter
2 cups diced onions
1 tablespoon olive oil or butter
1 teaspoon dried thyme
1 quart mushroom or vegetable broth
1 9-ounce package of fresh or frozen tortellini of your choice [I used portobello mushroom ones]
salt and peper
1) Place the dried mushrooms in a heatproof bowl and pour the boiling water over them. Set aside until the mushrooms soften, about 15 minutes.
2) While the dried mushrooms are soaking, in a soup pot on medium-hight heat, cook the onions in the olive oil, stirring frequently, until softened, 8 to 10 minutes. Stir in the thyme and add the broth.
3) Remove the mushrooms from the soaking liquid, rinse if needed to remove grit, chop, and add to the soup. Pour the soaking liquid through a coffee filter or paper towel if it is gritty and add it to the soup. Bring it to a boil.
4) Add the tortellini to the boiling soup and cook until al dente: for fresh tortellini, 3 to 4 minutes; for frozen tortellini, 8 to 9 minutes. Add salt and peper to taste.
Serves about 4.