| 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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