California Avocado-Mushroom Wonton Soup

Ingredients

 * WONTONS
 * 8 oz Crimini 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
 * 4 ½ quarts Seasoned broth(recipe follows) **
 * ¾ Pound Shiitake Mushrooms, stemmed and sliced*
 * 2 California avocados, cut in 3/8" dice
 * 6 oz Baby spinach leaves
 * ½ Cup fresh lemon juice
 * GARNISH
 * As needed coriander leaves
 * 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.

Directions
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.