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War Wonton Soup Recipe

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This recipe for War Wonton Soup, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Roylance
Added: Saturday, November 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 head Medium bok choy
2 Green onions, sliced
1 leek
4 Medium mushrooms, sliced
4 cups Chicken stock
1/2 cup leftover roast pork, cut in 2 inch slivers
8 cups water
32 Wontons

Directions:
Directions:
Cut green leafy tops off bok choy and chop into small pieces. Cut white stalks into matchstick size pieces. Put greens and white slivers into large pot. Add green onion. Cut off bottom and green part of leek and discard. Cut white part in half crosswise. Sliver into matchstick size pieces and add to pot. Add mushrooms and chicken stock. Bring to boil. Cover and simmer for about 20 minutes.
Boil water in large pot. Using slotted spoon, add 10 wontons at a time. When they are cooked, they will rise to the top. Transfer to soup.
Note: Wontons left standing in soup too long tend to lose flavor. It is best to cook only as many as will be used. Freeze the rest.
Chinese Restaurant Wonton Soup: Boil 12 to 15 wontons in 6 cups of chicken stock until they float. Add 3 green onions, sliced.

Personal Notes:
Personal Notes:
This recipe along with the wontons come out of the "Company's Coming Soups and Sandwiches Cook Book by Jean Pare. I've never tasted any of her recipes that I was happy with. If you get a chance to buy one of her cook books, get it.

 

 

 

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