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VEGETABLE CONSOMME WITH MUSHROOM RAVIOLI
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----BROTH-----
1 lg Onion, halved and thinly
Sliced
9 oz Leek, well washed, white and
Tender green part sliced
3 Cloves Garlic, thinly sliced
1 tb Fresh Ginger, chopped
2 tb Olive Oil
8 oz Carrots, pared and thinly
Sliced
6 oz Parsnips, pared and thinly
Sliced
4 oz Turnip, pared and thinly
Sliced
13 1/3 oz Can Plum Tomatoes in Juice
1 t Salt
1/2 ts Leaf Marjoram, crumbled
8 c Water
-----MUSHROOM RAVIOLI-----
1/3 c Shallots, finely chopped
1 tb Olive Oil
8 oz Mushrooms, finely chopped
1/4 ts Salt
1/8 ts Pepper
2 tb Dry Port Wine
12 Wonton Wrappers
-----VEGETABLE GARNISH-----
2 Carrots, pared and finely
Diced
1 Parsnip, pared and finely
Diced
1 Leek, washed well and finely
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. 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
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