Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Mushroom Soup with Won Tons Filled with Frog Legs, Spinach and Salted Herring
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Soupe-champignons-won-ton-grenouilles-epinards-harengs-sales-4868.jpg
PT25M
PT12M
PT37M
Rinse the herring under cool running water for 30 minutes.Brown the shallots and spinach in the peanut oil. Put in a salad bowl. Set aside.Remove the meat from the frog legs and add to the salad bowl.Drain the herring and add to the other ingredients in the bowl. Season with the tamari and white pepper. Mix well.Put 1 Tbsp. (15 mL) of the filling in the centre of each wrapper. Moisten the edges of the wrapper with some water. Fold in half to make a triangle and press the two sides together. Set aside.Bring the vegetable broth to a boil. Poach the won tons for 8 to 9 minutes.Clean then cut the button mushrooms into 4. Slice the oyster mushrooms. Remove the tough stems from the shiitakes and cut into 4.Add the mushrooms to the broth and cook for 2-3 minutes. Add the green onions and serve.Suggestion: bean sprouts with shrimp and chicken.
3½
Chef José Trottier
0
0
0
0
1/2 lb (225 g) salted herring, cut into strips
1 Tbsp. (15 mL) peanut oil
2 tsp. (10 mL) chopped, dry shallots
0.500 baby spinach
1/2 lb (225 g) frog legs
2 Tbsp. (30 mL) Tamari sauce
white pepper to taste
1 won ton wrappers
3 cups (750 mL) reconstituted vegetable broth
12 white button mushroom
4 oyster champignons
12 shiitake mushroom
1/2 cup (125 mL) minced, green onion
Mushroom Soup with Won Tons Filled with Frog Legs, Spinach and Salted Herring
-
![]()
Lactose-free
3½
cups
0:25
Preparation
0:12
COOKING
0:37
TOTAL TIME
Ingredients
-
1/2 lb
(225 g)salted herring, cut into strips
-
1 Tbsp.
(15 mL)peanut oil
-
2 tsp.
(10 mL)chopped, dry shallots
-
0.500
baby spinach
-
1/2 lb
(225 g)frog legs
-
2 Tbsp.
(30 mL)Tamari sauce
-
white pepper to taste
-
1
won ton wrappers
-
3 cups
(750 mL)reconstituted vegetable broth
-
12
white button mushroom
-
4
oyster champignons
-
12
shiitake mushroom
-
1/2 cup
(125 mL)minced, green onion
Preparation
Rinse the herring under cool running water for 30 minutes.
Brown the shallots and spinach in the peanut oil. Put in a salad bowl. Set aside.
Remove the meat from the frog legs and add to the salad bowl.
Drain the herring and add to the other ingredients in the bowl. Season with the tamari and white pepper. Mix well.
Put 1 Tbsp. (15 mL) of the filling in the centre of each wrapper. Moisten the edges of the wrapper with some water. Fold in half to make a triangle and press the two sides together. Set aside.
Bring the vegetable broth to a boil. Poach the won tons for 8 to 9 minutes.
Clean then cut the button mushrooms into 4. Slice the oyster mushrooms. Remove the tough stems from the shiitakes and cut into 4.
Add the mushrooms to the broth and cook for 2-3 minutes. Add the green onions and serve.
Suggestion: bean sprouts with shrimp and chicken.
Source :
Chef José Trottier
Legal Notice
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
