California Avocado-Mushroom Wonton Soup

HomeRecipesDietDairy FreeCalifornia Avocado-Mushroom Wonton Soup

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Serves: 24

Ingredients
Instructions

Wontons 8 oz. Crimini or white mushrooms, chopped coarsely* 3 medium California Avocados (ripe but firm), cut in tiny dice 1/4 cup medium sherry wine 3 Tbsp. soy sauce 1/2 cup finely chopped green onion (white and pale green only) 1 Tbsp. + 1 teaspoon Fresh lemon juice 1 Tbsp. + 1 teaspoon Asian (toasted) sesame oil 1/2 Tbsp. cornstarch 1/2 Tbsp. freshly grated ginger 1/4 tsp. salt 1 egg, beaten 72 thin wonton strips Soup 4 1/2 qt. Seasoned broth (recipe follows)** 3/4 lb. shiitake mushrooms, stemmed and sliced* 2 California Avocados, cut in 3/8" dice 6 oz. baby spinach leaves 1/2 cup fresh lemon juice Garnish As needed As needed Coriander leaves As needed As needed Carrot threads*** *You may use one or more varieties of mushrooms. **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. ***To make carrot threads, pull zester down length of peeled carrot; repeat.

METHOD

Gently combine mushroom and avocado with remaining ingredients.
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.
Cook wontons in batches in lightly salted boiling water until firm, 2 to 3 minutes; remove with a slotted spoon. Reserve cooked wontons.

PER ORDER

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

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.