8 cups canned or homemade chicken or turkey broth
2 shallots, peeled and thinly sliced
2 carrots, peeled and minced
2 ribs celery, thinly sliced
1/2 ounce dried mushroom pieces, rehydrated *
2 ounces dried angel hair pasta
1 cup finely chopped cooked turkey
3 tablespoons finely minced fresh parsley
Freshly ground pepper to taste
Bring the broth to a simmer in a large saucepan over medium-high heat. Add the shallots, carrots, celery and mushrooms. Simmer, uncovered, until the vegetables are tender, 15 to 20 minutes.
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Add the pasta and continue cooking until it is al dente, 4 to 5 minutes. Stir in the turkey and parsley and cook a minute or two more until all is heated through. Season with pepper to taste.
Serve hot.
*To rehydrate dried mushrooms, cover with warm water and let stand 15 minutes. Rinse under additional water if necessary.
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Makes 4 to 6 servings.
