Consomme Primavera

Directions

1. 1
   Coarsely chop the onion, celery, 1 carrot, the turnip, and parsnip.
2. 2
   Place in a large stock pot.
3. 3
   Add 1 1/2 quarts water, the chicken parts, bay leaf, garlic, thyme, parsley, peppercorns, and salt to taste.
4. 4
   Bring very slowly to a simmer; cook 2 1/2 to 3 hours.
5. 5
   Strain through a double layer of cheesecloth.
6. 6
   Set aside to cool.
7. 7
   Peel the skins off the yellow squash and zucchini, discarding or reserving the pulp for other use.
8. 8
   Julienne the peels, remaining 1/2 carrot, and the leek into uniform 1/8x2 inch matchsticks.
9. 9
   Place in a steamer over boiling water; cook 1 minute.
10. 10
    Remove and allow to cool.
11. 11
    Skim any fat that has risen to the top of the consomme.
12. 12
    Return the broth to a slow simmer; cook until reduced to one-fourth its original volume.
13. 13
    To serve, divide among four soup bowls.
14. 14
    Garnish with the julienned vegetables and the mushrooms.