Good Mushroom Soup and Easy, Too

The first in my intended series on Friday meals:

The title of this post is the actual name of the recipe, clipped from the December 18, 1994, Pittsburgh Post-Gazette. My notes are in red.

12 ounces mushrooms, chopped fine (use whatever; cheap is fine)
1 tablespoon butter (don't use disgusting margarine)
1 tablespoon oil (olive oil is best for you)
1 1/2 cups beef broth (I know; use vegetable broth if it bothers you)
3/4 cup water (filtered mountain spring water - JUST KIDDING!)
1 1/2 tablespoons cornstarch (comes from corn, so it must be a vegetable)
1 tablespoon soy sauce
2 teaspoons fresh lemon juice (not the stuff from a bottle)
2 tablespoons chopped scallions (green onions are just fine)

In a saucepan, saute mushrooms in butter and oil over high heat, stirring, until the liquid the mushrooms give off is evaporated. Stir in broth and water. In a small bowl, whisk together cornstarch, soy sauce, and lemon juice until the cornstarch is dissolved, and stir into soup. Bring soup to boil; simmer 5 minutes. Stir in scallions; taste for salt and pepper. Serves two.