Tuna Wonton Soup

• 1 can tuna, drained and flaked
• 1/4 c. minced celery
• 2 tsp. grated lemon peel
• 2 tsp. minced green onion
• 1 (10 oz.) pkg. wonton wrappers
• 1 Tbsp. soy sauce
• 3 cans condensed chicken broth
• 5 c. water
• 2 medium zucchini, thinly sliced
• 1/4 lb. mushrooms, sliced
• 1/2 c. shredded carrot
• 1/2 lemon, thinly sliced

1. Combine tuna, celery, lemon peel and green onion in small mixing bowl.
2. Mix well.
3. Lightly dampen edges of each wonton wrapper with water.
4. Place 1 teaspoon filling in center of each wonton.
5. Fold in half to top edge to form rectangle.
6. Fold again to within 1/8-inch of top edge.
7. Press sides to seal in filling. Dampen ends with water.
8. Lay rectangles on flat surface and form into a horseshoe shape.
9. Overlap ends and press to seal.
10. Heat chicken broth and water in large saucepan.
11. Bring to a boil.
12. Add wontons and simmer gently, about 6 minutes, stirring occasionally. Reduce heat.
13. Add zucchini, mushrooms and carrot.
14. Simmer 4 to 5 minutes longer, adding lemon slices for last 2 minutes.
15. Add soy sauce.

tuna, celery, green onion, wonton wrappers, soy sauce, condensed chicken, water, zucchini, mushrooms, carrot, lemon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=282444 (may not work)