1    Onion

      2    Stalks celery

      1    And

    1/2    Carrots

      1    Turnip

      1    Parsnip

      3 lb Chicken backs and necks

      1    Bay leaf

      1    Cl Garlic

      1    Sprig fresh thyme

      2    Sprigs fresh parsley

      1 ts Whole black peppercorns

           -Crushed
           Salt
      1    Yellow squash

      1    Zucchini

      1    Leek

    1/2 c  Fresh enoki mushrooms,

           -Thinly sliced
  Coarsely chop the onion, celery, 1 carrot, the turnip, and parsnip.  Place
  in a large stock pot.  Add 1-1/2 quarts water, the chicken parts, bay leaf,
  garlic, thyme, parsley, peppercorns, and salt to taste.  Bring very slowly
  to a simmer; cook 2-1/2 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 1/2 carrot, and the
  leek into uniform 1/8 in. by 2 in. 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 & the mushrooms.