Vegetable consomme with mushroom ravioli
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion, halved and thinly |
| Sliced | ||
| 9 | ounces | Leek, well washed, white and |
| Tender green part sliced | ||
| 3 | Cloves Garlic, thinly sliced | |
| 1 | tablespoon | Fresh Ginger, chopped |
| 2 | tablespoons | Olive Oil |
| 8 | ounces | Carrots, pared and thinly |
| Sliced | ||
| 6 | ounces | Parsnips, pared and thinly |
| Sliced | ||
| 4 | ounces | Turnip, pared and thinly |
| 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 | Wonton Wrappers | |
| 2 | Carrots, pared and finely | |
| Diced | ||
| 1 | Parsnip, pared and finely | |
| Diced | ||
| 1 | Leek, washed well and finely | |
| Diced | ||
Directions
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