Wonton Soup

Before you make it, know that I usually use what I have. If you don't have all these sauces, make do with what you do have. They will be yummy no matter what.

Ingredients

Soup
2 C. mushrooms, assortment
1/2 cooking onion
4 cloves garlic
3 stalks of celery, chopped
1/2 pepper, yellow or green chopped
1/2 jalapeno pepper, chopped
carrots, in thin strips
6 C. chicken broth
1 tsp. sesame seed oil
hoisin sauce, fish sauce, soya sauce and pepper to taste

Directions for soup
Heat olive oil in pot. Saute garlic, celery and onions and then add peppers, carrots, and mushrooms. Add broth and simmer. Add pepper, hoisin, fish sauce, soya sauce and sesame oil to taste.

Add broccoli just before the soup is done.

Ingredients 
Wontons
30 wonton skins
1 egg, lightly beaten for wrapping

Filling
1 lb or 500 grams of lean ground pork
10 shrimp, peeled, deveined and chopped
1 Tbl. cornstarch
2 Tlb. soya sauce
1 Tlb. hoisin sauce
1 tsp. sesame oil
3 green onion, chopped
3 cloves garlic, minced
1 inch ginger, fresh and grated

Directions for wontons
Prepare the filling ingredients in a large bowl.  Mix well.

Keep wonton wrappers covered with a damp cloth.

Put a teaspoon of mixture in the middle of the wonton wrapper. Rub edges with egg.   Fold over in half corner to corner to make a triangle.  Press together to seal.

Fold both tips on the side towards the back.



And then fold the tip over the front
to cover all mixture.

Complete the wrapping of all the wontons.

In a large pot bring water to a boil.  Add wontons to the boiling water and cook for 2-3 minutes separating them so they don't stick until they rise.

Reheat soup and add wontons.
Serve immediately.

Top chopped basil and chopped green onions and hot sauce (if so desired).

Comfort tasty food.