Vegetable Consomme With Mushroom Ravioli Recipe

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
  
 
 
                    - - - - - - - - - - - - - - - - - -