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Mushroom And Cheddar Cheese Soup

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs, Vegetables, Meats Italian Cheese/eggs, Soups/stews, Vegetables 4 Servings

INGREDIENTS

1 1/2 lb Dried porcini mushrooms *
2 T 1/4 stick unsalted butter
6 oz Fresh shitake mushrooms
stems removed sliced
1 Green onions, chopped
2 T All-purpose flour
2 c Canned chicken broth
2 c Milk
1 1/4 c Packed grated sharp
Tillamook cheddar cheese

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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