Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Onion |
| 2 \N | Stalks celery |
| 1 \N | And |
| ½ \N | Carrots |
| 1 \N | Turnip |
| 1 \N | Parsnip |
| 3 pounds | Chicken backs and necks |
| 1 \N | Bay leaf |
| 1 \N | Cl Garlic |
| 1 \N | Sprig fresh thyme |
| 2 \N | Sprigs fresh parsley |
| 1 teaspoon | Whole black peppercorns Crushed |
| \N \N | Salt |
| 1 \N | Yellow squash |
| 1 \N | Zucchini |
| 1 \N | Leek |
| ½ cup | Fresh enoki mushrooms, Thinly sliced |
Coarsely chop the onion, celery, 1 carrot, the turnip, and parsnip.
Place in a large stock pot. Add 1-½ quarts water, the chicken parts, bay leaf, garlic, thyme, parsley, peppercorns, and salt to taste. Bring very slowly to a simmer; cook 2-½ to 3 hours.
Strain through a double layer of cheesecloth. Set aside to cool.
Peel the skins off the yellow squash and zucchini, discarding or reserving the pulp for other use. Julienne the peels, remaining ½ carrot, and the leek into uniform ⅛ in. by 2 in. matchsticks.
Place in a steamer over boiling water; cook 1 minute. Remove and allow to cool.
Skim any fat that has risen to the top of the consomme. Return the broth to a slow simmer; cook until reduced to one-fourth its original volume.
To serve, divide among four soup bowls. Garnish with the julienned vegetables & the mushrooms.