Consomme Primavera

Directions

Coarsely chop the onion, celery, 1 carrot, the turnip, and parsnip.

Place in a large stock pot.

Add 1½ quarts water, the chicken parts, bay leaf, garlic, thyme, parsley, peppercorns, and salt to taste.

Bring very slowly to a simmer; cook 2½ 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 ½ carrot, and the leek into uniform ⅛×2 inch 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 and the mushrooms.