Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------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 ts 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

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