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Mushroom Soup with Won Tons Filled with Frog Legs, Spinach and Salted Herring https://www.metro.ca/userfiles/image/recipes/Soupe-champignons-won-ton-grenouilles-epinards-harengs-sales-4868.jpg PT25M PT12M PT37M
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.
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
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

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  • Lactose-free
cups
0:25
Preparation
0:12
COOKING
0:37
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1/2 lb
    (225 g)
    salted herring, cut into strips
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    AQUA STAR WILD PACIFIC SALMON FILLETS

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    FROZEN, 340 g

  • 1 Tbsp.
    (15 mL)
    peanut oil
  • 2 tsp.
    (10 mL)
    chopped, dry shallots
  • 0.500
    baby spinach
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  • 1/2 lb
    (225 g)
    frog legs
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    FROZEN, 454 g

  • 2 Tbsp.
    (30 mL)
    Tamari sauce
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  • white pepper to taste
  • 1
    won ton wrappers
  • 3 cups
    (750 mL)
    reconstituted vegetable broth
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  • 12
    white button mushrooms
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  • 4
    oyster champignons
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  • 12
    shiitake mushrooms
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  • 1/2 cup
    (125 mL)
    minced, green onions
Imprimer ma sélection

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.

Source : Chef José Trottier

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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