Light Mushroom Soup
Updated October 9, 2023
- Total Time
- 16 minutes
- Prep Time
- 10 minutes
- Cook Time
- 6 minutes
- Rating
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Ingredients
1 ½ tablespoons unsalted butter
½ 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
½ 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
Nutritional analysis per serving
7 grams carbs; 55 milligrams cholesterol; 205 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 11 grams saturated fat; 18 grams fat; 389 milligrams sodium; 4 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a 2 ½-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.
Private Notes
Comments
Is this made in the microwave?