Mushroom and Cheddar Cheese Soup

• 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
• 2 cups milk
• 1 1/2 cups packed grated sharp Tillamook cheddar cheese or other sharp cheddar cheese
• Minced fresh parsley

1. Cover porcini with hot water and soak 30 minutes.
2. Drain.
3. Melt butter in heavy large saucepan over medium-high heat.
4. Add shiitake mushrooms and green onions and saute until tender and beginning to brown, about 5 minutes.
5. Add flour and stir 2 minutes.
6. Gradually mix in broth and milk.
7. Add porcini.
8. Bring to simmer, stirring frequently.
9. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes.
10. Add cheese and stir just until melted.
11. Season with salt and pepper.
12. Garnish with parsley and serve.

porcini mushrooms, butter, shiitake mushrooms, green onions, flour, chicken broth, milk, cheddar cheese, fresh parsley

Taken from www.epicurious.com/recipes/food/views/mushroom-and-cheddar-cheese-soup-1303 (may not work)