Mushroom and cheddar cheese soup

4 servings

Ingredients

Quantity Ingredient
1½ pounds Dried porcini mushrooms *
2 tablespoons (1/4 stick) unsalted butter
6 ounces Fresh shitake mushrooms, stems removed, sliced
1 bunch Green onions, chopped
2 tablespoons All-purpose flour
2 cups Canned chicken broth
2 cups Milk
1¼ cup Packed grated sharp Tillamook cheddar cheese

Directions

Cover porcini with hot water and soak 30 minutes. Drain.

Melt butter in heavy large saucepan over medium-high heat. Add shitake mushrooms and green onions and saute' until tender and beginning to brown, about 5 minutes. Gradually mix in broth and milk. Add porcini. Bring to simmer, stirring frequently. Reduce heat to low and simmer unti thick, stirring occasionally, about 20 minutes. Add cheese and stir just until melted. Season with salt and pepper. Garnish with parsley and serve.

* Porcini are available at Italian markets and specialty foods stores.

SOURCE: Bon Appetit, March '93. Shared by Cate Vanicek.

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