Combine water, 1 1/2 tablespoons butter, and lemon juice. Bring to a boil; reduce heat, and add 1/4 teaspoon salt and mushrooms. Cover, and simmer 5 minutes or until mushrooms are tender. Drain, reserving liquid. Set mushrooms aside.
Combine reserved pan drippings, melted butter, and onion; sauté until tender.
Add water to reserved mushroom liquid to equal 1 cup. Combine with onion mixture, broth, wine, tomato paste, pepper, and remaining salt. Heat thoroughly. Stir in mushrooms.