Mushroom and Cheddar Cheese Soup

1 1/2 lb Dried porcini mushrooms *

2 tb (1/4 stick) unsalted butter

6 oz Fresh shitake mushrooms,

- stems removed, sliced 1 bn Green onions, chopped

2 tb All-purpose flour

2 c Canned chicken broth

2 c Milk

1 1/4 c Packed 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.