I love making this soup, it is real more a meal than a soup, and is a great dish to make when you need something to serve for a lot of people, but don’t want to spend too much time patchking. Because I am an over zealous mushroom buyer, many times I have an overflow of mushrooms that need to be used up before they go bad, so I make these wontons in advance and freeze them. These wontons are delicious in this soup, or even boiled like a ravioli and paired with a simple alfredo or tomato sauce.

For Wontons:

2 packages button mushrooms, sliced

1 package shredded carrots

½ cup cashews

12-15 wonton wrappers

Kosher salt and black pepper to taste

1 tsp. Garlic Powder

For Soup:

2 lb. sliced steak

2 Tbsp. olive oil

1 onion, diced

2 red peppers, diced

1 eggplant, cubed

2 stalks scallions, sliced

Kosher Salt

Black Pepper

1 tbsp. Cilantro

1 tsp. Ginger

3 cloves whole garlic

1 tsp. Ground mustard

Pinch cayenne pepper

2 tsp. sesame oil

2 cups vegetable broth

In a food processor, combine 1 ½ cups sliced mushrooms, ½ cup carrots, cashews, salt, pepper, and garlic powder. Lay out one wonton wrapper, lightly go around the edges with a small amount of water. Put a small mound of the mushroom mixture in the middle, folding the wonton in half forming a triangle. Set aside.

In a wok heat 1 tablespoon of olive oil, add the steak, sautéing until cooked ( about 6 minutes). Add the eggplant and sauté until soft (about 4 minutes). Remove from pan.

Heat the remaining olive oil and sesame oil in the wok. Add the onions, and spices, sautéing until soft (about 4 minutes). Add ¼ cup vegetable broth to deglaze the pan. Add the mushrooms, peppers, and carrots until softened.

Pour in 1 ¾ cups of vegetable broth and 6 cups of water. Let it come to a simmer and add the meat, eggplant, scallions, and wontons to the soup. Bring to a boil. Serve garnished with Chinese noodles.

Grocery List

Mushrooms, carrots, cashews, red peppers, onion, eggplant, steak, scallions, olive oil, sesame oil, vegetable broth, wonton wrappers, garlic powder, ginger powder, cilantro, ground mustard, cayenne pepper.

Recipe By Sarah Lasry via www.Kosherstreet.com the #1 source on the web for the kosher family.

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