California Avocado-Mushroom Wonton Soup

Ingredients

Wontons

• 8 oz cremini or white mushrooms, chopped coarsely
• 3 medium California avocados (ripe but firm), cut in tiny dice
• ¼ cup medium sherry wine
• 3 tbsp soy sauce
• ½ 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
• ½ tbsp cornstarch
• ½ tbsp freshly grated ginger
• ¼ tsp salt
• 1 egg, beaten
• 72 thin wonton strips

Soup

• 4½ quarts seasoned broth
• ¾ pound shiitake mushrooms, stemmed and sliced
• 2 California avocados, cut in ⅜" dice
• 6 oz baby spinach leaves
• ½ cup fresh lemon juice

Garnish

• as needed coriander leaves
• as needed carrot threads

Procedures

1. Gently combine mushroom and avocado with remaining ingredients.
2. Lay out wonton wrappers a batch at a time with bottom point facing you (diamond shape).
3. Brush a border of egg around wrap.
4. Put a generous teaspoon of filling in the lower half of the diamond.
5. Fold over top point to meet bottom to form a triangle; tightly seal edges by pressing firmly.
6. Brush egg on tip of right triangle on each filled wonton.
7. Bring it around to form a circle with left triangle; press firmly to join.
8. Cook wontons in batches in lightly salted boiling water until firm, 2 to 3 minutes; remove with a slotted spoon.
9. Reserve cooked wontons.

Per order

1. Heat ¾ cup seasoned broth, ½ ounce shiitake slices, 2 tablespoons diced avocado, a few baby spinach leaves, and 1 teaspoon lemon juice.
2. When liquid comes to a simmer, add 3 wontons; heat through.
3. Pour into serving bowl; garnish with some coriander leaves and carrot threads.