I've some broken bits and pieces of Al Dente Wild Mushroom pasta roaming about my cupboard; not enough for a meal but the perfect amount to lend heft to a mushroom soup for two main course meals.

Pacific Organic Mushroom Broth and locally produced Al Dente Wild Mushroom pasta are the workhorses in this simple recipe. As far as fresh mushrooms go, I used shiitakes because they pack a walloping flavor profile I enjoy; they are more expensive than cremini, button or portabella, but way less expensive than other favorites such as morels, porcini or chanterelles.

Al Dente Wild Mushroom pasta is unquestionably one of my favorite pastas on the planet. The flavors in enhanced pastas are often diluted, but not this one. If you enjoy wild mushrooms, pick up a bag next time you're shopping. Al Dente is often on sale (I've noticed especially at Hiller's) and that's when I load up.

Pacific mushroom stock has been another happy discovery. It has a wonderful mushroom flavor and the broth is seasoned with garlic powder, sea salt and white pepper; it saved me from adding my usual aromatics.

Yield: 2 servings
Time: 15 minutes

Ingredients

2 tablespoons corn starch
32 ounces Pacific Mushroom Broth
1 tablespoon olive oil
2 cups (3 1/2 ounces) cleaned and sliced shiitake mushrooms
1/4 cup sherry or Madeira, optional
1/5-1/4 (12-ounce) bag Al Dente Wild Mushroom pasta
2 tablespoon heavy cream, half and half or milk, optional

Directions

1. Whisk cornstarch into a cup of the broth. Reserve.
2. In a medium-large heavy-bottomed saucepan, heat olive oil over medium heat. Add shiitakes with a pinch of salt and cook 1-2 minutes until slightly tender.
3. Stir in cornstarch and remaining broth and heat to boiling. Add sherry and noodles and cook, stirring, until mushrooms are tender. Stir in cream, half and half or milk, if desired, and serve.