The Monterey Pasta Company makes some wonderful and unusual pastas. Two favorites for this soup are the Roasted Duck Borsellini, which is a veil-thin pasta purse, or the veal variety. If you can't locate these, then buy a good-quality tortellini, preferably from an upscale Italian grocer.

• In a large pot, bring the mushrooms and beef consommé to a boil. Reduce the heat and simmer for 20 to 30 minutes. Remove the mushrooms with a slotted spoon and discard.

• Bring back to a boil and add the tortellini, cooking according to package instructions. When just cooked, add the rest of the ingredients. Serve in mugs or bowls.

Duck Stock

Commercially made duck stock may be purchased at some gourmet shops. It has a richness like veal and beef stock. To make your own, place several duck carcasses in a large stockpot. Add several cups of vegetables chunks, such as carrots, onions, and celery. Add the equivalent of 3 to 4 tablespoons of herbs, such as thyme, oregano, peppercorns, and bay leaves. Cover with water and place over high heat. Bring just to a boil. Then reduce to a medium-gentle simmer and do not stir. Simmer for 8 hours. Let cool and refrigerate overnight. Remove the fat that has congealed at the top of the pot and discard the vegetables, herbs, and bones. Strain through a couple of layers of cheesecloth to remove any other impurities. Freeze in small batches to use for soups or sauces.