Mushroom Soup with Won Tons Filled with Frog Legs, Spinach and Salted Herring

Mushroom Soup with Won Tons Filled with Frog Legs, Spinach and Salted Herring
  • cups
  • 0:25 Preparation
  • 0:12 Cooking
  • 0:37 Total Time


Add all
  • 1/2 lb
    (225 g)

    salted herring, cut into strips

  • 1 Tbsp.
    (15 mL)

    peanut oil

  • 2 tsp.
    (10 mL)

    chopped, dry shallots

  • 0.500

    baby spinach

  • 1/2 lb
    (225 g)

    frog legs

  • 2 Tbsp.
    (30 mL)

    Tamari sauce

  • white pepper to taste

  • 1

    won ton wrappers

  • 3 cups
    (750 mL)

    reconstituted vegetable broth

  • 12

    white button mushrooms

  • 4

    oyster champignons

  • 12

    shiitake mushrooms

  • 1/2 cup
    (125 mL)

    minced, green onions


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.

Source: Chef José Trottier

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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