Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1 large | Onion, halved and thinly |
| \N \N | Sliced |
| 9 ounces | Leek, well washed, white and |
| \N \N | Tender green part sliced |
| 3 \N | Cloves Garlic, thinly sliced |
| 1 tablespoon | Fresh Ginger, chopped |
| 2 tablespoons | Olive Oil |
| 8 ounces | Carrots, pared and thinly |
| \N \N | Sliced |
| 6 ounces | Parsnips, pared and thinly |
| \N \N | Sliced |
| 4 ounces | Turnip, pared and thinly |
| \N \N | Sliced |
| 13⅓ ounce | Can Plum Tomatoes in Juice |
| 1 teaspoon | Salt |
| ½ teaspoon | Leaf Marjoram, crumbled |
| 8 cups | Water |
| ⅓ cup | Shallots, finely chopped |
| 1 tablespoon | Olive Oil |
| 8 ounces | Mushrooms, finely chopped |
| ¼ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| 2 tablespoons | Dry Port Wine |
| 12 \N | Wonton Wrappers |
| 2 \N | Carrots, pared and finely |
| \N \N | Diced |
| 1 \N | Parsnip, pared and finely |
| \N \N | Diced |
| 1 \N | Leek, washed well and finely |
| \N \N | Diced |
BROTH
MUSHROOM RAVIOLI
VEGETABLE GARNISH
Broth: Saute onion, leek, garlic and ginger in 1 tb oil in a large saucepan over medium heat until softened, about 10 minutes. Add remaining oil, carrot, parsnip and turnip; cook 5 minutes. Add tomatoes with juice, salt, marjoram and 8 cups water. Bring to a boil. Lower heat; simmer, covered, 45 minutes. Strain through a fine-meshed sieve, pushing on solids to extract all liquid. Discard solids. Set aside.
Ravioli: Saute shallots in oil in skillet over medium-low heat until softened, about 6 minutes. Add mushrooms; cook 10 minutes until mushrooms are soft and almost all liquid has evaporated. Stir in salt, pepper and Port. Cook 5 minutes over high heat until liquid has evaporated. Cool to room temperature.
Lay 12 wonton sheets on a dry work surface. Cut each wonton in half lengthwise. Lay a scan teaspoonful of mushroom mixture on top-half of each wonton half. Dampen with water 4 sides of top half of wonton where mushroom filling is; fold dry half over filling; press down edges to seal. Repeat with remaining wonton wrappers and filling.
Bring consomme to a boil in a large saucepan. Drop ravioli in; cook 2 minutes. Drop in diced carrot, parsnip and leek; cook 2 minutes.
Serve.
Per serving: Calories: 157, Protein: 4g, Fat: 6g, Carbohydrates: 25g, Sodium: 452mg, Cholesterol: 0mg.
Exchanges: 1 starch/bread, 2 vegetable, 1 fat.
Source: Unknown Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120