California Avocado-Mushroom Wonton Soup

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Serves: 24
oz.  Crimini or white mushrooms, chopped coarsely*
  medium California Avocados (ripe but firm), cut in tiny dice
1/4  cup  medium sherry wine
Tbsp.  soy sauce
1/2  cup  finely chopped green onion (white and pale green only)
Tbsp.  + 1 teaspoon Fresh lemon juice
Tbsp.  + 1 teaspoon Asian (toasted) sesame oil
1/2  Tbsp.  cornstarch
1/2  Tbsp.  freshly grated ginger
1/4  tsp.  salt
  egg, beaten
72    thin wonton strips
4 1/2  qt.  Seasoned broth (recipe follows)**
3/4  lb.  shiitake mushrooms, stemmed and sliced*
  California Avocados, cut in 3/8" dice
oz.  baby spinach leaves
1/2  cup  fresh lemon juice
  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.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados



  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). 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.
  3. Cook wontons in batches in lightly salted boiling water until firm, 2 to 3 minutes; remove with a slotted spoon. Reserve cooked wontons.


  1. 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


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