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.

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.

Makes 4 to 6 servings.