Yield: 5 Ethnicity: American   Meal Type: Soup, Stew, Chili   Preparation Method: Simmer   Product Type: Cooked Turkey

1/2-Ounce dried mushroom pieces

2 Quarts TURKEY BROTH or low-sodium chicken broth

2 Medium carrots, peeled and finely chopped

2 Medium celery stalks, thinly sliced

2 Tablespoons shallots, thinly sliced

2 Ounces dry angel hair pasta

1 Cup COOKED TURKEY, finely chopped

3 Tablespoons chopped fresh parsley

To Taste freshly ground black pepper

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.

Recipe Source: Recipe and photo, reprinted with permission, from Butterball.