Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes about 3 cups, serving 2
Ingredients
10 ounces mushrooms, chopped fine
1 tablespoon unsalted butter
1 3/4 cups beef broth
3/4 cup water
1 1/2 tablespoons cornstarch
1 tablespoon soy sauce
1 tablespoon wine vinegar or fresh lemon juice, or to taste
2 scallions, sliced thin
Preparation
In a saucepan sauté the mushrooms in the butter over high heat, stirring, until the liquid the mushrooms give off is evaporated and stir in the broth and the water. In a small bowl whisk together the cornstarch, the soy sauce, and the vinegar until the cornstarch is dissolved and stir the mixture into the soup. Bring the soup to a boil, stirring, and simmer it for 5 minutes. Stir in the scallions and salt and pepper to taste and simmer the soup for 1 minute more.
