Categories: Soups/stews, Vegetables, Cheese/eggs 
      Yield: 4 servings 
  
  1 1/2 lb Dried porcini mushrooms *           2 tb All-purpose flour 
      2 tb (1/4 stick) unsalted butter         2 c  Canned chicken broth 
      6 oz Fresh shitake mushrooms,            2 c  Milk 
           - stems removed, sliced         1 1/4 c  Packed grated sharp 
      1 bn Green onions, chopped                    - 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.