With rich aromatic flavor, the enticing Vegetable Consomme with Mushroom Ravioli offers added woodsy, earthy flavor with mushroom ravioli. Perfect for the start of an autumnal meal.
Vegetable Consomme with Mushroom Ravioli

Vegetable Consomme with Mushroom Ravioli
Recipe type: Soups and Stews
Cuisine: American
Serves: 8 servings
  • 1 large onion, halved and thinly sliced
  • 9 ounces leek, well washed, white and tender green part sliced
  • 3 cloves garlic, thinly sliced
  • 1 Tablespoon fresh ginger, chopped
  • 2 Tablespoons olive oil
  • 8 ounces carrots, pared and thinly sliced
  • 6 ounces parsnips, pared and thinly sliced
  • 4 ounces turnip, pared and thinly sliced
  • 13 1/3 ounces can plum tomatoes in juice
  • 1 teaspoon salt
  • 1/2 teaspoon leaf marjoram, crumbled
  • 8 Cups water
Mushroom Ravioli:
  • 1/3 Cup shallots, finely chopped
  • 1 Tablespoon olive oil
  • 8 ounces mushrooms, finely chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 Tablespoons dry Port wine
  1. Saute 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.
  2. Bring to a boil.
  3. Lower heat; simmer, covered, 45 minutes.
  4. Strain through a fine-meshed sieve, pushing on solids to extract all liquid.
  5. Discard solids.
  6. Set aside.
  1. 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.
  2. Stir in salt, pepper and Port.
  3. Cook 5 minutes over high heat until liquid has evaporated.
  4. Cool to room temperature.
  5. Lay 12 wonton sheets on a dry work surface.
  6. Cut each wonton in half lengthwise.
  7. Lay a scant teaspoonful of mushroom mixture on top-half of each wonton half.
  8. Dampen with water 4 sides of top half of wonton where mushroom filling is; fold dry half over filling; press down edges to seal.
  9. Repeat with remaining wonton wrappers and filling.
  10. Bring consomme to a boil in a large saucepan.
  11. Drop ravioli in; cook 2 minutes. Drop in diced carrot, parsnip and leek; cook 2 minutes.
  12. Serve.
The photo shows parsnip bacon, porcini mushrooms, and fresh tarragon, a unique flavor combination. To make parsnip bacon, slice a small parsnip very thin, lengthwise, Place on a roasting pan and brush with vegetable oil. Bake at 250 degrees F for 30 minutes or until dried.

Exchanges: 1 starch/bread, 2 vegetable, 1 fat.
Nutrition Information
Serving size: Per serving Calories: 157 Fat: 6 g Carbohydrates: 25 g Sodium: 452 mg Protein: 4 g Cholesterol: 0 mg

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