Creamy Portobello Mushroom Pasta with Emmentaler

Portobello Pasta with Emmentaler

1 lb dried pasta ( I like Campanelle)
3 cups Cream of Portobello Mushroom Soup
1 cup chicken stock
1/2 cup  sour cream
1 tsp finely ground black pepper
salt, to taste
Emmentaler, for shaving on top

Boil 5 quarts of water in a large stock pot.  Add salt at the boil.  Stir.  Add pasta and stir briefly.  Reduce heat to a gentle rolling boiling and allow to cook for 9 minutes.  Strain and return to pot.   Add chicken stock, mushroom soup, and black pepper.  Place over moderate heat for 5 minutes or until it reaches the desired temperature for serving.  Gently stir sour cream into the pasta and add salt, if needed.  Plate pasta and generously shave Emmentaler cheese on top.