Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    onion
   2      sprigs        fresh parsley
   2      stalks        celery
   1      teaspoon      whole black peppercorns
   1                    and
                        crushed
     1/2                carrots
                        salt
   1                    turnip
   1                    yellow squash
   1                    parsnip
   1                    zucchini
   3      pounds        chicken backs and necks
   1                    leek
   1                    bay leaf
     1/2  cup           fresh enoki mushrooms
   1      centiliter    garlic
                        thinly sliced
   1      sprig         fresh thyme

Preparation:

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 consomm‚. 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 julienne vegetables and the mushrooms.