SEMI-HOMEMADE WONTON-MUSHROOM SOUP
- 32 oz. carton chicken broth
- 2 c
- 1 c
- thinly sliced button mushrooms
- 1/2 c
- rice vinegar
- 2 Tbsp
- soy sauce
- 3/4 tsp
- 8 oz. bag frozen fully cooked pork-and-ginger mini wontons
Bring to a boil over medium-high heat.
Add wontons and cook for 3 minutes, or until wontons are thoroughly heated.
Garnish with chopped green onion.