California Avocado-Mushroom Wonton Soup

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

Directions

 * 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.