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Main dishes

Won Ton Soup

Won Ton Soup recipe
photo by:kraft
Fill won ton wrappers with a delicious pork and mushroom mixture to make this popular restaurant-style soup at home.
55 min
55 min
8 servings, about 1-1/4 cups each
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What You Need

 green onions, divided
cups  sliced shiitake mushrooms, divided
can  (8 oz.) sliced water chestnuts, drained, divided
lb.  ground pork
Tbsp.  KRAFT Asian Toasted Sesame Dressing
 egg, separated
 won ton wrappers
qt.  (8 cups) fat-free reduced-sodium chicken broth

Make It

CHOP 2 onions. Finely chop enough mushrooms to measure 1/4 cup and enough water chestnuts to measure 2 Tbsp. Mix chopped vegetables and chopped water chestnuts with meat, dressing and egg yolk until blended. Spoon onto centers of won ton wrappers, adding about 1 tsp. to each.

BEAT egg white lightly. Brush onto edges of wrappers; fold diagonally in half. Press edges together to seal. Bring opposite corners of long edge of each triangle together, overlapping corners; brush with remaining egg white to seal.

SLICE remaining onions; place in large saucepan. Add chicken broth, remaining mushrooms and remaining water chestnuts; bring to boil on medium heat. Carefully add won tons; simmer 4 min. or until won tons are done, stirring occasionally.

Kraft Kitchens Tips

How to Prevent Won Ton Wrappers From Drying Out
Keep won ton wrappers covered with plastic wrap until ready to use. Wrap any remaining won ton wrappers tightly in plastic wrap and store in freezer.
Make Ahead
Fill won ton wrappers as directed; place in single layer on baking sheet. Freeze 1 hour or until frozen. Transfer to resealable plastic bag; seal bag. Freeze up to 1 month. Thaw in refrigerator before adding to hot soup to cook as directed.

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