Turkey Vegetable Soup with Angel Hair Pasta



1/2-oz dried mushroom pieces

2 qt TURKEY BROTH or low-sodium chicken broth

2 Medium carrots, peeled and finely chopped

2 Medium celery stalks, thinly sliced

2 tbsp shallots, thinly sliced

2 oz dry angel hair pasta

1 c COOKED TURKEY, finely chopped

3 tbsp chopped fresh parsley

Freshly ground black pepper To Taste



Rehydrate dried mushrooms by covering with warm water. Let stand 15 minutes. Rinse under cold water.

Place broth in a Dutch oven and bring to boil over high heat. Add carrots, celery, shallots and drained mushrooms. Return to a boil, immediately reduce heat and simmer, uncovered, 15-20 minutes or until vegetables are tender.

Add pasta and continue cooking until it is al dente, about 4 to 5 minutes.

Stir in the cooked turkey and parsley and cook 1 to 2 minutes or until thoroughly heated.