Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Onion
2 Stalks celery
1 And
1/2 Carrots
1 Turnip
1 Parsnip
3 lb Chicken backs and necks
1 Bay leaf
1 Cl Garlic
1 Sprig fresh thyme
2 Sprigs fresh parsley
1 ts Whole black peppercorns
-Crushed
Salt
1 Yellow squash
1 Zucchini
1 Leek
1/2 c Fresh enoki mushrooms,
-Thinly sliced

Coarsely chop the onion, celery, 1 carrot, the turnip, and parsnip.
Place in a large stock pot. Add 1-1/2 quarts water, the chicken
parts, bay leaf, garlic, thyme, parsley, peppercorns, and salt to
taste. Bring very slowly to a simmer; cook 2-1/2 to 3 hours.

Strain through a double layer of cheesecloth. Set aside to cool.

Peel the skins off the yellow squash and zucchini, discarding or
reserving the pulp for other use. Julienne the peels, remaining 1/2
carrot, and the leek into uniform 1/8 in. by 2 in. matchsticks. Place
in a steamer over boiling water; cook 1 minute. Remove and allow to
cool.

Skim any fat that has risen to the top of the consomme. Return the
broth to a slow simmer; cook until reduced to one-fourth its original
volume.

To serve, divide among four soup bowls. Garnish with the julienned
vegetables the mushrooms.

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