| 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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