Consomme Primavera

• 1 each onions
• 2 each celery stalks
• 1/2 each carrots
• 1 each turnip
• 1 each parsnips
• 3 pounds chicken necks and backs
• 1 each bay leaves
• 1 each garlic cloves
• 1 each thyme sprigs
• 2 each parsley sprigs
• 1 teaspoon black peppercorns whole, crushed
• 1 x salt
• 1 each yellow summer squash
• 1 each zucchini
• 1 each leeks
• 1/2 cup mushrooms, enoki (straw) fresh, thinly sliced

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

onions, celery stalks, carrots, parsnips, chicken, bay leaves, garlic, thyme, parsley sprigs, black peppercorns, salt, zucchini, leeks, mushrooms

Taken from recipeland.com/recipe/v/consomme-primavera-38448 (may not work)