Mushroom Soup

1. 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. 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. 3

   Bring the soup to a boil, stirring, and simmer it for 5 minutes.

4. 4

   Stir in the scallions and salt and pepper to taste and simmer the soup for 1 minute more.

* Per serving · 4 servings · Values may vary.

No additional tips available.