Please enter the email you’re using for this account.
Meat
Easy
6 Servings
Allergens 
1 Hour, 30 Minutes
Diets
No Diets specified
2 onions, diced
4 tablespoons oil
2 teaspoons salt
1/4 teaspoon black pepper
2 tablespoons sugar
4 cubes Gefen Frozen Garlic
20 ounces mushrooms, sliced
2 tablespoons mushroom consommé
2/3 cup flour
2 teaspoons lemon juice
1/2 cup white wine, such as Tuscanini
10 cups water
2 cups Gefen Almond Milk
oil, for frying and sautéing
16 ounces pastrami, cubed
1 onion, diced
1 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
2 tablespoons apricot jam
1 tablespoon mushroom consommé
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.
Sponsored by Gefen
How Would You
Rate this recipe?
Please log in to rate
Reviews