Thai Dumpling Soup

5 cups chicken stock 1 large onion 2 cloves garlic 3 thin slices fresh ginger or ¼ tsp dry ginger powder 2 in. lemon grass or 4 in. strip of lemon peel 1 kaffir lime leaf (optional)

1 doz. chicken or pork wonton 1 cup oyster, portabello or button mushroom, sliced 1 pkg enoki mushroom 1-2 tsp oyster flavour sauce 1-2 tsp hoisin sauce ¼-½ tsp sesame oil 2 green onion, sliced (optional)

Cut onion into narrow slices. Cook together ½ of the sliced onion, the garlic, ginger, lemon grass (or peel) and lime leaves in the chicken stock.
Simmer for about 1 hour. Taste frequently and remove lemon grass or peel and lime leaf when taste is to liking. Strain and discard solid ingredients.
Separately, add wontons to gently boiling water and cook about 20 minutes or until almost fully cooked.
Slice the main stem of the green onion; cut onion tops into 3-4 inch pieces and slice lengthwise.
To the strained stock add remaining yellow onion, the green onion tops and the mushroom (except the enoki) and cook for 15 minutes.
Add the enoki mushroom, green onion (sliced stem), oyster flavour sauce, hoisin sauce and sesame oil, the wontons and simmer another 5-10 minutes. Serve.