If you don’t have all day to make broth like I did, use “no chicken” broth. I made a scratch broth with lots of veggies, herbs and spices and let it cook for hours before I strained it and used it as a base for this soup.
broth, 4-5 cups
1 cup sliced carrots
1 cup sliced celery
1/4 cup diced onion
2 cups chopped kale
Lightlife sausage, 1/2 a pkg
sliced green onions
Whether you use the “no chicken” broth or your own vegetable broth, you’ll want to add some sriracha and soy sauce. I always add saffron to soup also, I added it to my broth when I started it so if you use the “no chicken” broth and have some saffron, toss it in. Bring to a boil then add sliced carrots, sliced celery, chopped kale and diced onion. While your veggies are cooking, assemble your wontons.
In a bowl, mix the sausage, green onion, about a teaspoon of soy sauce and a 1/2 teaspoon of sesame oil. Put a small spoonful into the center of a wonton wrapper, moisten two connecting edges and fold into a triangle, then make a dimple in the center and fold again to make a dumpling shape. You have to work fast, if your wonton wrappers dry out they will start to break on your second fold. Makes about 18-20 wontons.
Drop into the soup, one at a time and cook for about 6-8 minutes. Serve hot and garnish with sliced green onions.
This recipe made 3 large bowls of soup.