Mushroom Cheddar Soup, as suggested by my wonderful friend, Marya
Bon Appétit March 1993
Yield: Serves 4
1 1/2 ounces dried porcini mushrooms
Yield: Serves 4
1 1/2 ounces dried porcini mushrooms
2 tablespoons (1/4 stick) unsalted butter
6 ounces fresh shiitake mushrooms, stems removed,
sliced 1 bunch green onions, chopped
2 tablespoons all purpose flour
2 cups canned chicken broth or veggie broth
2 cups milk
1 1/2 cups packed grated sharp Tillamook cheddar cheese or other sharp cheddar cheese...I use whatever I have!
Minced fresh parsley
Cover porcini with hot water and soak 30 minutes. Drain.
Melt butter in heavy large saucepan over medium-high heat. Add shiitake mushrooms and green onions and sauté until tender and beginning to brown, about 5 minutes. Add flour and stir 2 minutes. Gradually mix in broth and milk. Add porcini. Bring to simmer, stirring frequently. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Add cheese and stir just until melted. Season with salt and pepper. Garnish with parsley and serve.
Melt butter in heavy large saucepan over medium-high heat. Add shiitake mushrooms and green onions and sauté until tender and beginning to brown, about 5 minutes. Add flour and stir 2 minutes. Gradually mix in broth and milk. Add porcini. Bring to simmer, stirring frequently. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Add cheese and stir just until melted. Season with salt and pepper. Garnish with parsley and serve.
