• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Vegetable Consomme with Mushroom Ravioli

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • -----------------------------------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


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
1 Parsnip, pared and finely
1 Leek, washed well and finely

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.

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