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.