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CALIFORNIA AVOCADO-MUSHROOM WONTON SOUP
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  • Preparation

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  • Cook Time

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  • Total Time

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Recipe Provided By

Ingredients

  • 0.000

    WONTONS

  • 8.000 8 oz.
    Crimini or white mushrooms, chopped coarsely*
  • 3.000 3
    medium California avocados (ripe but firm), cut in tiny dice
  • 0.250 ¼ cup
    Medium sherry wine
  • 3.000 3 Tbsp.
    Soy sauce
  • 0.500 ½ cup
    Finely chopped green onion (white and pale green only)
  • 1.000 1 Tbsp.
    + 1 teaspoon Fresh lemon juice
  • 1.000 1 Tbsp.
    + 1 teaspoon Asian (toasted) sesame oil
  • 0.500 ½ Tbsp.
    Cornstarch
  • 0.500 ½ Tbsp.
    Freshly grated ginger
  • 0.250 ¼ tsp.
    Salt
  • 1.000 1
    Egg, beaten
  • 72.000 72
    thin wonton strips
  • 0.000

    SOUP

  • 4.500 4 ½
    quarts Seasoned broth(recipe follows) **
  • 0.750 ¾ lb.
    Shiitake mushrooms, stemmed and sliced*
  • 2.000 2
    California avocados, cut in 3/8" dice
  • 6.000 6 oz.
    Baby spinach leaves
  • 0.500 ½ cup
    Fresh lemon juice
  • 0.000

    GARNISH

  • 0.000
    As needed Coriander leaves
  • 0.000
    As needed Carrot threads***
  • 0.000
    *You may use one or more varieties of mushrooms.
  • 0.000
    **Simmer, covered, 5 quarts clear vegetable stock or clear chicken stock, 2 ounces sliced ginger, 2 tablespoons soy sauce, 2 tablespoons medium sherry wine, and salt to taste for 30 minutes.
  • 0.000
    ***To make carrot threads, pull zester down length of peeled carrot; repeat.

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Instructions

  1. METHOD
  2. Gently combine mushroom and avocado with remaining ingredients.
  3. Lay out wonton wrappers a batch at a time with bottom point facing you (diamond shape). Brush a border of egg around wrap. Put a generous teaspoon of filling in the lower half of the diamond. Fold over top point to meet bottom to form a triangle; tightly seal edges by pressing firmly. Brush egg on tip of right triangle on each filled wonton. Bring it around to form a circle with left triangle; press firmly to join.
  4. Cook wontons in batches in lightly salted boiling water until firm, 2 to 3 minutes; remove with a slotted spoon. Reserve cooked wontons.
  5. PER ORDER
  6. Heat 3/4 cup seasoned broth, 1/2 ounce shiitake slices, 2 tablespoons diced avocado, a few baby spinach leaves, and 1 teaspoon lemon juice. When liquid comes to a simmer, add 3 wontons; heat through. Pour into serving bowl; garnish with some coriander leaves and carrot threads.

Nutrition information per serving

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