Mushroom & Cheddar Cheese Soup
Yield
4 servingsPrep
15 minCook
25 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
mushrooms, porcini
|
|
| ¼ | stick |
butter, unsalted
|
|
| 6 | ounces |
mushrooms, shiitake
sliced |
|
| 1 | bunch |
scallions, spring or green onions
chopped |
*
|
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | cups |
chicken broth
|
|
| 2 | cups |
milk
|
|
| 1 ¼ | cups |
cheddar cheese, very old, sharp
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
mushrooms, porcini
|
|
| 28.3 | g |
butter, unsalted
|
|
| 173.4 | ml/g |
mushrooms, shiitake
sliced |
|
| 1 | bunch |
scallions, spring or green onions
chopped |
*
|
| 3E+1 | ml |
all-purpose flour
|
|
| 473 | ml |
chicken broth
|
|
| 473 | ml |
milk
|
|
| 296 | ml |
cheddar cheese, very old, sharp
shredded |
|
Directions
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.
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.
