In an eight-quart pot, sauté onions in oil until translucent. Season with salt, black pepper, sugar and garlic.

Add mushrooms and cook until soft.

Stir in mushroom consommé and flour. Mix well and add lemon juice, wine, and water.

Bring to a boil. Lower flame and add almond milk.

Use an immersion blender to blend soup until smooth.

Let simmer for 30 minutes.

In a saucepan, sauté onions in oil until translucent. Season with salt, black pepper and garlic.

Stir in jam and mushroom consommé. Add pastrami and cook two to three minutes.

Place a heaping teaspoon of pastrami filling on each wonton wrapper.

Wet each wrapper around the edges with water. Fold over and pinch edges with a fork.

Heat oil in a frying pan. Deep fry wontons until golden in color. Drain on a paper towel.

Garnish soup with wontons.