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Mushroom Wonton Soup by Jesse Bluma at Pointe Viven

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.

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.

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