Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------CHICKEN WILD MUSHROOM CONS---------------------
2 1/2 lb Chicken backs and wings 1 Bay leaf
1 lg Onion 6 Sprigs parsley
1 lg Carrot, cut lengthwise 2 Sprigs thyme
4 Stalks celery 1 ts Cracked black pepper
1 sm Leek (or four scallions) 3 qt Cold water

-----------------------FOR GARNISHES----------------------------
1 Red pepper, seeded and -julienned
-julienned 2 tb Dry Madeira
1 Yellow pepper, seeded and 1/2 c Chopped chives or chervil
-julienned -for final garnishing of
2 Dozen fresh spinach ravioli -broth
1 lb Shiitake mushrooms,

Prepare consomme: Place all ingredients in a large stockpot and
simmer for 2 1/2 hours or until reduced by one-third. Skim broth
surface of fat occasionally. Place a strainer over a large bowl and
strain liquid through cheese- cloth to clarify.

Cool broth and remove any visible fat from the surface with paper
towels.

Prepare garnishes: In a stockpot fitted with a colander, blanch
peppers in a gallon of boiling water for 30 seconds. Remove from heat
and immediately place in ice water, drain and set aside.

Cook ravioli according to package directions and set aside.

To serve: Place broth, mushrooms and Madeira in a saucepan and bring
back to simmer. Place peppers and ravioli in a warm soup tureen and
top with broth and garnish with chives or chervil. Serve immediately.

House Beautiful/September/93 Scanned fixed by DP GG
Submitted By MICHELLE BRUCE On 03-17-95

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