Mushroom & Cheddar Cheese Soup Recipe

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Mushroom & Cheddar Cheese Soup Ingredients

1 1/2 lb dried porcini mushrooms *
2 tbsp (1/4 stick) unsalted butter
6 oz fresh shitake mushrooms, stems rem, oved, sliced
1 bunch green onions, chopped
2 tbsp all-purpose flour
2 cup canned chicken broth
2 cup milk
1 1/4 cup packed grated sharp tillamook ched, dar cheese

A Recipe for
Mushroom & Cheddar Cheese Soup

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Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

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Mushroom & Cheddar Cheese Soup recipe - a tasty recipe for you to add to your collection!
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Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

Mushroom & Cheddar Cheese Soup

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Mushroom & Cheddar Cheese Soup Directions

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.

Serves: 4

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Mushroom & Cheddar Cheese Soup Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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