Mushroom and Scallion soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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 1 tablespoon fresh lemon juice, to taste |
2 scallions, sliced thin |
Directions:
1. In a saucepan saut`e the mushrooms in the buter over high heat, stirring, until all the liquid the mushrooms give off is evaporated and stir in the broth and the water.
2. 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.
3. Bring the soup to a boil and simmer for 5 minutes.
4. Stir in the scallions and salt and pepper to taste and simmer the soup for one minute more.
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