Mushroom Wonton Soup

Wonton soup is really easy and yummy - it's just a bit time-consuming - so it's good for a weekend meal. This is just a twist on the classic chicken wonton soup, with mushrooms instead ... yep, I love mushrooms. This mix makes about 50 wontons - you can freeze them too.

What you need;

for the broth

1.5 litres water with 2 Massel chicken stock cubes

1 tablespoon soy sauce

a chunk of peeled ginger 

for the wontons

3 large field mushrooms

1 small zucchini 

1 small carrot

fresh chives

2 garlic cloves

2 teaspoons soy sauce

2 tablespoons cornflour

wonton wrappers

 What you do;

1) Get the water boiling and reduce to simmer. Add the stock cubes, soy sauce and the chunk of ginger. Leave to simmer while you make the wontons so the ginger can infuse.

2) Grate the zuchinni and carrot and chop up the mushroom into little pieces. Mix in a bowl with chives, crushed garlic, soy sauce and cornflour. 

You might want to add a bit more cornflour depending on how wet the mix is.

3) I like to make the wontons in my hand. You put the wrapper on your palm, then spoon a bit of the mix in to the centre. Run a wet finger around the edge of the wrapper and fold it over into a rectangle. Press the edges closed, and try to get as much air out of the centre as possible. Then pinch the edges into a wonton shape - it's a bit like a pleated skirt ... but not really.

 

4) By this time the broth should be smelling amazing. While it's simmering, put in the wontons (however many you need - a good meal is probably 8 per person, an entree 3 or 4). They'll go translucent and float to the top when they're done. I always put in an extra one to taste test and make sure the edges are cooked through.

5) Divide the wontons into bowls with a slotted spoon and cover with the broth (get rid of the ginger). Add some chopped chives to make it pretty and eat!