Anne's Recipes. Online recipe and cooking center.

Online Recipe and Cooking Center

Recipe Navigation
Printable Version

Vegetable Consomme with Mushroom Ravioli Recipe

Serves 8


  • 1 large onion, halved and thinly sliced
  • 9 oz leek, well washed, white and tender green part sliced
  • 3 cloves garlic, thinly sliced
  • 1 tbsp fresh ginger, chopped
  • 2 tbsp olive oil
  • 8 oz carrots, pared and thinly sliced
  • 6 oz parsnips, pared and thinly sliced
  • 4 oz turnip, pared and thinly sliced
  • 1 13 1/3-oz can plum tomatoes in juice
  • 1 tsp salt
  • 1/2 tsp leaf marjoram, crumbled
  • 8 cups water
  • 1/3 cup shallots, finely chopped
  • 1 tbsp olive oil
  • 8 oz mushrooms, finely chopped
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 2 tbsp 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


1. Saute onion, leek, garlic and ginger in 1 tablespoon oil in a large saucepan over medium heat until softened, about 10 minutes.
2. Add remaining oil, carrot, parsnip and turnip; cook for 5 minutes.
3. Add tomatoes with juice, salt, marjoram and 8 cups water.
4. Bring to a boil.
5. Lower heat; simmer, covered, for 45 minutes.
6. Strain through a fine-meshed sieve, pushing on solids to extract all liquid.
7. Discard solids.
8. Set aside.
1. Saute shallots in oil in skillet over medium-low heat until softened, about 6 minutes.
2. Add mushrooms; cook for 10 minutes until mushrooms are soft and almost all liquid has evaporated.
3. Stir in salt, pepper and Port.
4. Cook for 5 minutes over high heat until liquid has evaporated.
5. Cool to room temperature.
6. Lay 12 wonton sheets on a dry work surface.
7. Cut each wonton in half lengthwise.
8. Lay a scant teaspoonful of mushroom mixture on top-half of each wonton half.
9. Dampen with water 4 sides of top half of wonton where mushroom filling is; fold dry half over filling; press down edges to seal.
10. Repeat with remaining wonton wrappers and filling.
11. Bring consomme to a boil in a large saucepan.
12. Drop ravioli in; cook for 2 minutes.
13. Drop in diced carrot, parsnip and leek; cook for 2 minutes.
14. Serve.


Have a question or a suggestion? Comment on the recipe!

Main Ingredient:Vegetable
Course:First Course

Mailing List
Sign up to our newsletter to receive great recipes weekly:
More Info