Vegetable consomme with mushroom ravioli

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: 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.


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

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