It's gotten a little chillier around here lately, which made me decide soup needed to be on the menu. I adapted this soup from another recipe and we all loved the results. Making the wontons is a little time consuming, but the end result is so worth it. My husband, who loves wonton soup in Chinese restaurants, declared this to be better than any soup he's had in a restaurant. So give it a try and see what you think.
Since it's been two weeks, I flubbed and forgot to take a picture of what your ingredients are for this gem. You'll want to gather green onions, a handful of mushrooms (I used about 8), ground pork, soy sauce, sesame oil, bread crumbs, an egg, salt, snow peas, a half pound of shrimp, 2 cartons (8 cups) of chicken broth, and a small handful of snow peas.
Now you have some options. My favorite fold for wonton soup is this one. Just pleat the triangle once on each side and you'll make a cute little pillow.
Or you could hold it center point down and fold the side points up over your finger and pressing together. This makes a more traditional wonton shape.