Translate

Search Jesse Bluma at Pointe Viven Blog

Browse Cookery Articles

Browse Culture Articles

Browse Community Articles

Click here to subscribe for free email updates, thank you.

Click here to subscribe for free email updates, thank you.

Mushroom Wonton Soup with Roasted Chicken Broth, Leeks, Lemon, and Thyme



Mushroom Wonton Soup with Roasted Chicken Broth, Leeks, Lemon, and Thyme





Looking for something on the healthy side that is still hardy?  This mushroom wonton soup will satisfy your dinner desires.  Ginger cookies, sugar cookies, and good ol' chocolate chip cookies make a great dessert after this soup.  I remember making wonton soup with my family and friends as a kid, so this a great recipe to make with others and see which person is the best wonton maker.


Ingredients
3 cups roasted chicken broth, homemade (or Wolfgang Puck's brand)
1 leek (chop and use the light-green and white parts only, wash well, and drain)
2 carrots, peel, cut into pieces of 2 inches
3 celery stalks, slice thinly
2 garlic cloves, peel, cut into halves
3 strips organic lemon zest, julienne
1 tablespoon thyme

Stir together stock and water, then leek, carrots, celery, garlic, lemon zest, and thyme.  
Boil on high, reduce to medium, cover, simmer for about 8 minutes.  
Season with salt and pepper.  
Take out the lemon peel and garlic.  
Use with mushroom wonton recipe.


Mushroom Wontons
1 tablespoon olive oil
6 ounces button mushrooms, finely chop
1/2 yellow onion, finely chop
Season with coarse salt and ground pepper
2 tablespoons Greek yogurt (plain)
2 tablespoons chives, finely chop
1 tablespoon flat-leaf parsley, finely chop
16 wonton wrappers

Place skillet on stove, medium-high heat.  
Add olive oil, mushrooms, onion, salt, cook until tender, about 8 minutes.  
Set aside to cool for ten minutes.  
Combine with Greek yogurt, chives, parsley, salt, and pepper.

Use about 1 teaspoon of filling in each wonton wrapper.  
Place the filling on to one half of wrapper.  
Moisten sides of wrapper with water, lightly.  
Fold the opposite sides over the filling, seal with a fold along the edge.  
Press the two outside corners, "wings", together and seal.

Boil the wontons in a large pot of water.  
Boil until tender for about three minutes.  
Use a slotted spoon to remove.  
Serve in chicken broth.





Join the Jesse Bluma at Pointe Viven circle:



Image courtesy of [Keerati] at FreeDigitalPhotos.net

No comments:

Post a Comment

Join Me: Subscribe for Email Updates

Join Me: Subscribe for Email Updates Jesse Bluma at Pointe Viven. All rights reserved. Jesse Bluma at Point Viven libera...

About

taste in cookery, culture, and
community, provides gourmet goods
made with organic ingredients, inspired
by the culinary worlds of California,
Central, and South America, and
engages in a community of customers
and readers with lifestyle content,
reviews, and expertise. © Jesse Bluma at Pointe Viven

Shop Jesse Bluma at Pointe Viven

Panasonic
button

Search

MyFreeCopyright.com Registered & Protectedwhat can i copyright

Print

Amazon Associate Disclaimer

Jesse Bluma at Pointe Viven is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Shop Jesse Bluma at Pointe Viven

© Jesse Bluma at Pointe Viven

Jesse Bluma at PointeViven

My photo
Jesse Bluma at Point Viven liberates taste in cookery, culture, and community, provides gourmet goods made with organic ingredients, inspired by the culinary worlds of California, Central, and South America, and engages in a community of customers and readers with lifestyle content, reviews, and expertise. Use and redistribution of original content allowed only with explicit permission of site owner and author.