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 tablespoon Fresh Ginger, chopped
2 tablespoon 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 teaspoon Salt
1/2 teaspoon Leaf Marjoram, crumbled
8 cup Water
MUSHROOM RAVIOLI
1/3 cup Shallots, finely chopped
1 tablespoon Olive Oil
8 oz Mushrooms, finely chopped
1/4 teaspoon Salt
1/8 teaspoon Pepper
2 tablespoon 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
Yield: 8 Servings
Broth:
Sauté onion, leek, garlic and ginger in 1 tablespoon 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:
Sauté 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.
Amount Per Serving:
Calories: 157, Protein: 4g, Fat: 6g, Carbohydrates: 25g, Sodium: 452mg, Cholesterol: 0mg.
Exchanges: 1 starch/bread, 2 vegetable, 1 fat.