Vegetable Turkey Soup with Angel Hair Pasta

Culinary Setting
Cooked Turkey


1-1/2 oz dried mushroom pieces

6 qt TURKEY BROTH or low-sodium chicken broth

6 Medium carrots, peeled and finely chopped

6 Medium celery stalks, thinly sliced

1/3 c thinly sliced shallots

6 oz dry angel hair pasta, or capelli d'angelo

3 c COOKED TURKEY or PULLED TURKEY, finely chopped

1/2 c 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 and reserve.

Place broth in a stockpot 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 the al dente stage, about 4 to 6 minutes.

Stir in the turkey and parsley and cook for several minutes or until thoroughly heated.