Yield: 24 servings.

Wontons:
8 oz. crimini or white mushrooms, coarsely chopped
3 medium avocados, ripe but firm, cut into tiny dice
¼ cup medium sherry wine
3 Tbsp. soy sauce
½ cup finely chopped green onion (white and pale green only)
1 Tbsp. 1 tsp. fresh lemon juice
1 Tbsp. 1 tsp. Asian (toasted) sesame oil
½ Tbsp. cornstarch
½ Tbsp. freshly grated ginger
¼ tsp. salt
1 egg beaten
72 thin wonton wrappers

Soup:
4½ qt. seasoned broth (recipe follows)
¾ lb. shiitake mushrooms, stemmed and sliced
2 avocados, cut into 3/8” dice
6 oz. baby spinach leaves
½ cup fresh lemon juice

Garnish:
as needed, coriander leaves
as needed, carrot threads (pull zester down length of peeled carrot; repeat)

Seasoned Broth:
5 qt. clear vegetable stock or clear chicken stock
2 oz. sliced ginger
2 Tbsp. soy sauce
2 Tbsp. medium sherry wine
to taste, salt

For seasoned broth: Simmer ingredients, covered, for 30 minutes.

For wontons: Gently combine mushroom and avocado with remaining ingredients. Lay out wonton wrappers, a batch at a time, with bottom point facing you (diamond shape). Brush a border of egg around the wrap. Put a generous tsp. of filling in lower half of diamond shape. Fold over top point to meet bottom, to form a triangle. Tightly seal edges by pressing firmly. Brush egg on tip of right triangle on each filled wonton. Bring it around to form a circle with left triangle; press firmly to join. Cook wontons in batches in lightly salted boiling water until firm, 2 to 3 minutes; remove with a slotted spoon. Reserve cooked wontons.

Per order: Heat ¾ cup seasoned broth, ½ oz. shiitake slices, 2 Tbsp. diced avocado, a few baby spinach leaves and 1 tsp. lemon juice. When liquid comes to a simmer, add 3 wontons; heat through. Pour into serving bowl; garnish with coriander leaves and carrot threads.

Recipe and photo courtesy of the California Avocado Commission