Mushroom Soup with Won Tons Filled with Frog Legs, Spinach and Salted Herring
| Preparation: | 25 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 12 min |
| Total: | 37 min |
servings
| Category: | Soups |
| Subcategory: | Soups |
| Source: | Chef José Trottier |
Recipe ingredients
- 227 g (1/2 lb) salted herring, cut into strips
- 15 mL (1 Tbsp.) peanut oil
- 10 mL (2 tsp.) chopped, dry shallots
- 1/2 package baby spinach
- 227 g (1/2 lb) frog legs
- 30 mL (2 Tbsp.) tamari sauce
- White pepper to taste
- 1 package won ton wrappers
- 750 mL (3 cups) reconstituted vegetable broth*
- 12 white button mushrooms
- 4 oyster champignons
- 12 shiitake mushrooms
- 120 mL (1/2 cup) minced, green onions
Preparation
Rinse the herring under cool running water for 30 minutes.
Brown the shallots and spinach in the peanut oil. Put in a salad bowl. Set aside.
Remove the meat from the frog legs and add to the salad bowl.
Drain the herring and add to the other ingredients in the bowl. Season with the tamari and white pepper. Mix well.
Put 1 Tbsp. (15 mL) of the filling in the centre of each wrapper. Moisten the edges of the wrapper with some water. Fold in half to make a triangle and press the two sides together. Set aside.
Bring the vegetable broth to a boil. Poach the won tons for 8 to 9 minutes.
Clean then cut the button mushrooms into 4. Slice the oyster mushrooms. Remove the tough stems from the shiitakes and cut into 4.
Add the mushrooms to the broth and cook for 2-3 minutes. Add the green onions and serve.
Suggestion: bean sprouts with shrimp and chicken.
Suggestion
To enhance the flavour of the broth, add the shiitake stems and frog leg bones to the broth and let simmer.Origin: Chinese
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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