| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 10 | oz | Mushrooms; chopped fine |
| 1 | tb | Unsalted butter |
| 1 3/4 | c | Beef broth |
| 3/4 | c | Water |
| 1 1/2 | tb | Cornstarch |
| 1 | tb | Soy sauce |
| 1 | tb | Wine vinegar or fresh lemon juice; or to taste |
| 2 | Scallions; sliced thin |
INSTRUCTIONS
Can be prepared in 45 minutes or less. 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. Makes about 3 cups, serving 2 Gourmet September 1993 Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 25, 1998
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