| | BROTH |
| 1 | lg | Onion, halved and thinly |
| | Sliced |
| 9 | oz | Leek, well washed, white and |
| | Tender green part sliced |
| 3 | | Cloves Garlic, thinly sliced |
| 1 | tb | Fresh Ginger, chopped |
| 2 | tb | Olive Oil |
| 8 | oz | Carrots, pared and thinly |
| | Sliced |
| 6 | oz | Parsnips, pared and thinly |
| | Sliced |
| 4 | oz | Turnip, pared and thinly |
| | Sliced |
| 13 1/3 | oz | Can Plum Tomatoes in Juice |
| 1 | ts | Salt |
| 1/2 | ts | Leaf Marjoram, crumbled |
| 8 | c | Water |
| | MUSHROOM RAVIOLI |
| 1/3 | c | Shallots, finely chopped |
| 1 | tb | Olive Oil |
| 8 | oz | Mushrooms, finely chopped |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 2 | tb | Dry Port Wine |
| 12 | | Wonton Wrappers |
| | VEGETABLE GARNISH |
| 2 | | Carrots, pared and finely |
| | Diced |
| 1 | | Parsnip, pared and finely |
| | Diced |
| 1 | | Leek, washed well and finely |
| | Diced |
