-Thinly sliced Coarsely chop the onion, celery, 1 carrot, the turnip, and parsnip. Place in a large stock pot. Add 1- half quarts water, the chicken parts, bay leaf, garlic, thyme, parsley, peppercorns, and salt to taste. Bring very slowly to a simmer; cook 2- half 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 half carrot, and the leek into uniform 0.125 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.