Light Mushroom Soup

Name: Light Mushroom Soup
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 4 cups
Cuisine: american
Ingredients: 1 1/2 tablespoons unsalted butter; 1/2 pound fresh mushrooms, quartered; 1 scallion, thinly sliced, equal parts green and white; 1 tablespoon finely chopped celery leaves (optional); 1 tablespoon cornstarch; 2 cups chicken broth; 1 cup heavy cream; 1/2 teaspoon ground cumin; Pinch dill seed; 1 tablespoon dried boletus, crumbled (optional); 2 teaspoons coarse kosher salt; 2 teaspoons fresh lemon juice; 4 drops hot pepper sauce

By Barbara Kafka

Updated Oct. 10, 2023

Total Time: 16 minutes
Prep Time: 10 minutes
Cook Time: 6 minutes
Rating: 5(21)
Comments: Read comments

Featured in: MICROWAVE COOKING

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Ingredients

Yield:4 cups

1½tablespoons unsalted butter
½pound fresh mushrooms, quartered
1scallion, thinly sliced, equal parts green and white
1tablespoon finely chopped celery leaves (optional)
1tablespoon cornstarch
2cups chicken broth
1cup heavy cream
½teaspoon ground cumin
Pinch dill seed
1tablespoon dried boletus, crumbled (optional)
2teaspoons coarse kosher salt
2teaspoons fresh lemon juice
4drops hot pepper sauce

Ingredient Substitution Guide

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Preparation

Step 1
In a 2½-quart souffle dish, melt butter, uncovered at 100 percent power for 1 minute 15 seconds. Meanwhile, finely chop mushrooms in food processor. Add to melted butter, with scallions and celery leaves. Stir to coat with butter. Cook, uncovered, at 100 percent power for 3 minutes or until mushrooms look limp.
Step 2
Dissolve cornstarch in chicken broth. Add chicken broth mixture, cream, cumin, dill seed and dried boletus, if used, to mushrooms. Cover tightly with polyvinyl plastic wrap. Cook at 100 percent power for 6 minutes. Pierce plastic to release steam. Season with salt, lemon juice and hot pepper sauce. Serve hot.