Light Mushroom Soup

Directions

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