Mushroom Soup

• 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

1. In a saucepan saute 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.
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, stirring, and simmer it for 5 minutes.
4. Stir in the scallions and salt and pepper to taste and simmer the soup for 1 minute more.

mushrooms, unsalted butter, beef broth, water, cornstarch, soy sauce, wine vinegar, scallions

Taken from www.epicurious.com/recipes/food/views/mushroom-soup-12723 (may not work)