Homemade Wonton Soup
Not your everday wonton soup - this one is full of flavor.

Servings: 4 to 6

• 4 cups fat-free chicken broth
• 1/2 cup thinly sliced carrot (cut on the bias)
• 5 to 6 green onions, slivered (about 1/2 cup)
• 1 - inch piece fresh ginger
• Several dashes sesame oil
• Cilantro leaves for garnish (optional)
• 1 - 6 ounce package frozen, peeled, cooked shrimp, thawed and finely chopped
• 1/2 cup finely chopped cooked lean pork (can use leftover lean pork chops)
• 1/2 cup finely chopped fresh mushrooms
• 1/2 cup sliced green onion
• 2 tablespoons finely chopped pimiento
• 2 tablespoons snipped fresh cilantro
• 2 tablespoons sodium reduced soy sauce
• 1/8 teaspoons ground red pepper
• Wonton wrappers

Combine shrimp, pork, mushrooms, the 1/2 cup green onion, the pimiento, 2 tablespoons cilantro, the soy sauce, and red pepper.

To wrap wonton: place a wonton skin with one point toward you. Spoon about 2 tsp. of the filling just off-center of skin. Fold bottom point of wonton skin over filling. Roll wonton once to cover filling, leaving about 1 inch unrolled at the top of the skin. Grasp the left and right-hand corners and bring together below filling. Overlap corners. Repeat with remaining wonton skins and filling.

In a 3-quart saucepan bring 6 cups water to boiling. With a spoon place 20 of the wontons, one at a time, into boiling water. Reduce heat. Simmer for 5 minutes. (If using frozen wontons, do not thaw; after adding, return water to boiling before simmering.) Drain and rinse with cool water. Meanwhile, in a 2-quart saucepan combine chicken broth, carrot, green onion, and ginger. Bring to boiling; reduce heat. Cover and simmer for 2 to 4 minutes or until vegetables are crisp-tender. Remove ginger and discard. Stir in sesame oil. Divide wontons among bowls and ladle broth mixture atop. Sprinkle cilantro atop each soup bowl, if desired.

COOKS NOTE: You can make the wonton ahead of time and freeze. To freeze extra wontons, place filled wontons on a baking sheet in a single layer. Freeze until solid. When frozen, place wontons in 2 freezer bags or containers and freeze until needed, up to 3 months.

Per Serving: 256 Calories; 4g Fat (13.7% calories from fat); 1g Saturated Fat; 30g Protein; 32g Carbohydrate; 2g Dietary Fiber; 83mg Cholesterol; 1116mg Sodium. Exchanges: 1 1/2 Grain (Starch); 3 Lean Meat; 1 Vegetable; 1/2 Fat.

Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2007