Name: Vegetable Consomme with Mushroom Ravioli
Ingredients: 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 ts Salt; 1/2 ts Leaf Marjoram, crumbled; 8 c Water; 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; 2 Carrots, pared and finely; Diced; 1 Parsnip, pared and finely; Diced; 1 Leek, washed well and finely; Diced

After the fall into sin, people remained image-bearers, but Adam’s disobedience brought fundamental changes to our ability to reflect God’s image. The direction of the human heart became oriented not toward God but toward self. In the garden, man began repeating a mantra that will persist until Jesus returns. Adam said, “I want.” “I want glory for myself rather than giving all glory to God.” “I love my own desire rather than loving God.” This came to be known as covetousness, lust, or idolatry.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
		Soups, Kooknet	8	Servings

INGREDIENTS

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	ts	Salt
1/2	ts	Leaf Marjoram, crumbled
8	c	Water
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
2		Carrots, pared and finely
		Diced
1		Parsnip, pared and finely
		Diced
1		Leek, washed well and finely
		Diced

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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