Mushroom Soup with Chicken Wontons

By Maverick19

Ingredients

• For the Soup:
• 2 oz dried shitake mushrooms
• 1 Tbsp olive oil
• 1 tsp sesame oil
• 1 large onion, finely chopped
• 2 stalks celery, finely chopped
• 2 cloves garlic, crushed
• 4 oz button mushrooms, sliced
• 4 cups chicken stock
• 5 oz oyster mushrooms
• 4 oz snow peas, cut into strips
• 4 spring onions, chopped
• 1/4 cup dry sherry
• 1 Tbsp soy sauce
• extra spring onions, sliced
• FOR THE WONTONS:
• 2/3 lb minced chicken
• 1 tsp grated fresh ginger
• 1 Tbsp finely chopped fresh cilantro
• 2 tsp soy sauce
• 1 tsp toasted sesame seeds
• 7 oz wonton wrappers

Preparation

Step 1

1. Make the wontons: Combine the chicken, ginger, cilantro, soy sauce and sesame seeds. Place 2 tsp of mixture in the center of each wonton wrapper, brush edges with water and bring opposite points together to seal edges and make a pouch. Bring a saucepan of water to a boil and cook wontons, in batches, for 2-3 minutes each, then drain.
2. Make the soup: Soak the shiitake mushrooms in hot water for 30 minutes, then drain. In a large saucepan heat oils and add onion, celery, garlic and button mushrooms. Cook for 5-6 minutes, until soft, then add the stock. Bring to a boil and simmer for 10 minutes. Remove from heat and cool a little.
3. Blend soup until smooth, then return to the saucepan. Add remaining ingredients except spring onion slices, and bring back to the boil. Reduce to a simmer and add wontons to heat through.
4. Ladle the soup into heated bowls and garnish with spring onion slices.