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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Can be prepared in 45 minutes or less. 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 |
Directions:
1. 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.
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