Mushroom Ravioli Soup

Serves 4

These two ingredients are the harbingers of spring with the bi-play of the sweet and herbal vegetable stock and the woody mushrooms.

¼ cup chopped shallots, minced
3 tbsp. canola oil
¼  lb. shiitake mushrooms, small dice
¼   lb oyster mushrooms, small dice
1 tsp fresh thyme, finely chopped
2 tbsp. fresh goat cheese
1 tbsp. freshly grated parmesan cheese
4 tbsp.  snipped fresh chives
16 won ton wrappers
16 asparagus tips
4  oz.  enoki mushrooms, trimmed
4 cups vegetable stock*

Ravioli

• Saute the shallots over medium until softened, about 3 minutes.  Add the shiitakes, sauté for two minutes. Stir in the oyster mushrooms and thyme.  Season with salt and pepper.  Saute quickly over medium high heat for about 2 – 3 minutes longer, until the mushrooms are golden.
  Transfer to a mixing bowl.  Gently stir in the goat’s cheese and 2 tbsp. of the chives to the mushroom mixture. Check the seasoning.
• Place the won ton wrappers on a work surface. Divide the mushroom mixture evenly among them. Brush the edges lightly with water and fold in half. Seal the ravioli by crimping the edges.
• Add half of the ravioli and asparagus to the vegetable stock and cook for about 2 minutes, turning once, until they are just cooked. Remove with a slotted spoon, repeating with remaining ravioli and asparagus.
• Divide the ravioli and asparagus among four soup bowls.  Ladle the stock over the ravioli.  Garnish each bowl with enoki mushrooms and the remaining 2 tbsp. of chives.

Stock

1 large leek, split in  half lengthwise, then crosscut.  Soak in a bowl of water to remove dirt, drain and rinse several more times.
1 lb. asparagus, medium dice( tips removed and reserved for garnish)
1 large carrot, peeled and cut, medium dice
¾ cup onion, medium dice
2 celery stalks, medium dice
3 sprigs fresh thyme
2 bay leaves
6 cups water
2 cups chicken stock
¼ c. canola oil

• Heat oil in a large sauce pot. Sauté carrots, onions, leeks, and celery for 4 – 5 minutes, stirring often.
• Add asparagus, thyme and bay leaves. Bring to a boil, reduce the heat to medium and simmer, uncovered for 45 – 55 minutes until reduced to about 5 cups.
• Remove from heat, and strain.