Title: Mushroom and cheddar cheese soup
 Categories: Soups/stews, Vegetables, Cheese/eggs
      Yield: 4 Servings
 
  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.