Light Mushroom Soup Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 1/2 tbsp: Unsalted butter,
1 cup: Heavy cream,
1/2 lbs: Fresh mushrooms, quartered
1/2 tsp: Ground cumin,
1: Scallion, equal parts green
Dill seed,
-and white, thinly sliced
1 tbsp: Dried boletus mushrooms,
1 tbsp: Finely chopped fresh celery,
-crumbled, Optional
-leaves, Optional
2 tsp: Coasrse, (kosher) salt
1 tbsp: Cornstarch,
2 tsp: Fresh lemon juice,
2 cup: Chicken broth,
Hot pepper sauce,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp