Recipe - Mushroom And Cheddar Cheese Soup

1 One half pound Dried porcini mushrooms *
2 tablespoon (One fourth stick) unsalted butter
6 ounce Fresh shitake mushrooms,
stems removed, cut or sliced up
1 bn Green onions, chopped
2 tablespoon Allpurpose flour
2 cup Canned chicken broth
2 cup Milk
1 One fourth cup Packed grated sharp
Tillamook cheddar cheese

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

Melt butter in heavy large saucepan over mediumhigh 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