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Title: Mushroom and Cheddar Cheese Soup
Categories: Soup Vegetable Cheese
Yield: 4 Servings

1 1/2lbDried porcini mushrooms *
2tb(1/4 stick) unsalted butter
6ozFresh shitake mushrooms, stems removed, sliced
1bnGreen onions, chopped
2tbAll-purpose flour
2cCanned chicken broth
2cMilk
1 1/4cPacked grated sharp Tillamook cheddar cheese

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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