Light Mushroom Soup

• 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

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

unsalted butter, mushrooms, scallion, celery, cornstarch, chicken broth, heavy cream, ground cumin, dill, boletus, coarse kosher salt, lemon juice, pepper sauce

Taken from cooking.nytimes.com/recipes/8992 (may not work)