California Avocado-Mushroom Wonton Soup

Serves: 24



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


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


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.

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit