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