Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 tb Unsalted butter 1 c Heavy cream
1/2 lb Fresh mushrooms, quartered 1/2 ts Ground cumin
1 Scallion, equal parts green Dill seed
-and white, thinly sliced 1 tb Dried boletus mushrooms,
1 tb Finely chopped fresh celery -crumbled (Optional)
-leaves (Optional) 2 ts Coasrse (kosher) salt
1 tb Cornstarch 2 ts Fresh lemon juice
2 c Chicken broth Hot pepper sauce

Melt the butter in a nuncovered 2 1/2-quart microwavable souffle pan
on High (100% power) for 1 1/4 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 1/4 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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