Preparation / Directions:
In a saucepan sautÈ 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.
Can be prepared in 45 minutes or less.
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