Vegetable Consomme With Mushroom Ravioli Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
BROTH
1 large: Onion, halved and thinly
Sliced,
9 ounce: Leek, well washed, white and
Tender green part sliced,
3 Cloves: Garlic, thinly sliced
1 tbsp: Fresh Ginger, chopped
2 tbsp: Olive Oil,
8 ounce: Carrots, pared and thinly
Sliced,
6 ounce: Parsnips, pared and thinly
Sliced,
4 ounce: Turnip, pared and thinly
Sliced,
13 1/3 ounce: Can Plum Tomatoes in Juice,
1 tsp: Salt,
1/2 tsp: Leaf Marjoram, crumbled
8 cup: Water,
MUSHROOM RAVIOLI
1/3 cup: Shallots, finely chopped
1 tbsp: Olive Oil,
8 ounce: Mushrooms, finely chopped
1/4 tsp: Salt,
1/8 tsp: Pepper,
2 tbsp: 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,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp