Vegetable consomme with mushroom ravioli Recipe

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Vegetable consomme with mushroom ravioli

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Pastas & Noodles, Soups & Stews, Vegetables

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Ingredients:

Procedures:

1	Broth: saute onion, leek, garlic and ginger in 1 tb oil in a large saucepan over medium heat until softened, about 10 minutes.
2	Add remaining oil, carrot, parsnip and turnip; cook 5 minutes.
3	Add tomatoes with juice, salt, marjoram and 8 cups water.
4	Bring to a boil.
5	Lower heat; simmer, covered, 45 minutes.
6	Strain through a fine-meshed sieve, pushing on solids to extract all liquid.
7	Discard solids.
8	Set aside.
9	Ravioli: saute shallots in oil in skillet over medium-low heat until softened, about 6 minutes.
10	Add mushrooms; cook 10 minutes until mushrooms are soft and almost all liquid has evaporated.
11	Stir in salt, pepper and port.
12	Cook 5 minutes over high heat until liquid has evaporated.
13	Cool to room temperature.
14	Lay 12 wonton sheets on a dry work surface.
15	Cut each wonton in half lengthwise.
16	Lay a scan teaspoonful of mushroom mixture on top-half of each wonton half.
17	Dampen with water 4 sides of top half of wonton where mushroom filling is; fold dry half over filling; press down edges to seal.
18	Repeat with remaining wonton wrappers and filling.
19	Bring consomme to a boil in a large saucepan.
20	Drop ravioli in; cook 2 minutes.
21	Drop in diced carrot, parsnip and leek; cook 2 minutes.
22	Serve.
23	Per serving: calories: 157, protein: 4g, fat: 6g, carbohydrates: 25g, sodium: 452mg, cholesterol: 0mg.
24	Exchanges: 1 starch/bread, 2 vegetable, 1 fat.