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.