Light mushroom soup

4 servings

Ingredients

Quantity Ingredient
1½ tablespoon Unsalted butter
½ pounds Fresh mushrooms, quartered
1 Scallion, equal parts green and white, thinly sliced
1 tablespoon Finely chopped fresh celery leaves (Optional)
1 tablespoon Cornstarch
2 cups Chicken broth
1 cup Heavy cream
½ teaspoon Ground cumin
Dill seed
1 tablespoon Dried boletus mushrooms, crumbled (Optional)
2 teaspoons Coasrse (kosher) salt
2 teaspoons Fresh lemon juice
Hot pepper sauce

Directions

Melt the butter in a nuncovered 2½-quart microwavable souffle pan on High (100% power) for 1 ¼ minutes. Meanwhile, finely chop the mushrooms in a food processor. Add the mushrooms to the melted butter, along with the scallion and celery leaves. Stir to coat, then cook, uncovered, on High for 3 minutes or until the mushrooms look limp.

Dissolve the cornstarch in the chicken broth. Add the broth mixture, along with the cream, cumin, a pinch of dill seed, and the dried boletus (if using) to the mushrooms. Cover tightly with polyvinyl plastic wrap and microcook on High for 6 minutes. Carefully pierce the plastic wrap to release the steam. Remove the plastic wrap.

Season the soup with salt, lemon juice and about 4 drops of hot sauce. Serve hot.

Low-Wattage Variation: Melt the butter for 2 ¼ minutes. Cook the mushroom mixture for 5 minutes. Add the liquid ingredients and cook for 10 minutes. Finish as above.

Makes 4 cups.

[Microwave Cooking; Barbara Kafka] [The New York Times; April 6, 1988] Posted by Fred Peters.

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