1/4 pound lean ground turkey
1/4 cup chopped green onions
1/4 teaspoon grated ginger
2 tablespoons plain bread crumbs
1 egg white
12 wonton wrappers
3 cans (14.5 ounce) chicken broth
15 ounce can straw mushrooms, drained or button mushrooms
1/2 cup shredded carrot
1/4 teaspoon grated ginger
1 tablespoon soy sauce

Spray small skillet with nonstick cooking spray. Add turkey, onions and ginger. Cook over medium heat till turkey is no longer pink, stirring frequently. Add crumbs and egg white and mix well. Cut each wonton wrapper in half diagonally. Top each half with 1/2 teaspoon filling. Wet wonton edges with water, fold over and press edges together to seal. In large saucepan, combine all remaining ingredients and mix well. Bring to boil. Reduce heat to medium and gently add wontons to soup. Cook 1 minute till wontons are tender, opaque and puffed.
Make Ahead Hint
Wontons and soup can be prepared ahead and stored in refrigerator. Before serving, heat soup to boiling, reduce heat to medium and add wontons. Cook 1 minute till tender, opaque and puffed.