California Avocado-Mushroom Wonton Soup

Ingredients

8 oz cremini mushroom|cremini or white mushrooms, chopped coarsely
3 medium Hass Avocado|California avocados (ripe but firm), cut in tiny dice
¼ cup medium sherry wine
3 tbsp soy sauce
½ cup finely chopped green onions|green onion (white and pale green only)
1 tbsp + 1 teaspoon fresh lemon juice
1 tbsp + 1 teaspoon Asian (toasted) sesame oil
½ tbsp cornstarch
½ tbsp freshly grated ginger
¼ tsp salt
1 egg, beaten
72 thin wonton noodles|wonton strips
4½ quarts seasoned broth <ref>Simmer, covered, 5 quarts clear vegetable stock or clear chicken stock, 2 ounces sliced ginger, 2 tablespoons soy sauce, 2 tablespoons medium sherry wine, and salt to taste for 30 minutes.</ref>
¾ pound shiitake mushrooms, stemmed and sliced <ref>You may use one or more varieties of mushrooms.</ref>
2 Hass Avocado|California avocados, cut in ?" dice
6 oz baby spinach leaves
½ cup fresh lemon juice
as needed cilantro|coriander leaves
as needed carrot threads <ref>To make carrot threads, pull zester down length of peeled carrot; repeat.</ref>

Gently combine mushroom and avocado with remaining ingredients.
Lay out wonton wrappers a batch at a time with bottom point facing you (diamond shape).
Brush a border of egg around wrap.
Put a generous teaspoon of filling in the lower half of the diamond.
Fold over top point to meet bottom to form a triangle; tightly seal edges by pressing firmly.
Brush egg on tip of right triangle on each filled wonton.
Bring it around to form a circle with left triangle; press firmly to join.
Cook wontons in batches in lightly salted boiling water until firm, 2 to 3 minutes; remove with a slotted spoon.
Reserve cooked wontons.
Heat ¾ cup seasoned broth, ½ ounce shiitake slices, 2 tablespoons diced avocado, a few baby spinach leaves, and 1 teaspoon lemon juice.
When liquid comes to a simmer, add 3 wontons; heat through.
Pour into serving bowl; garnish with some cilantro|coriander leaves and carrot threads.