Smokehouse™ Cheddar,
and Mushroom Cheese Soup

ALL YOU NEED
1 1/2 ounces dried percini mushrooms
2 tablespoons (1/4 stick) unsalted butter
6 ounces Shitake mushrooms, stems removed, then sliced
1/4 cup Spanish (red) onions, (finely diced)
3 - 4 tablespoons all purpose flour
2 1/2 cups chicken broth (stock)
2 1/2 cups milk
2 cups Village Cheese Smokehouse™ Cheddar, packed (shredded)
Minced, fresh parsley
Salt & pepper

Preparation:
Cover Porcine mushrooms with hot water and soak 30 minutes. Drain. Melt butter in heavy, large saucepan over medium - high heat. Add onions, shitake mushrooms and seasonings and sauté for about 5 minutes. Add flour and stir for 2 minutes. Gradually wisk or stir in broth and milk. Add porcini. Bring to a simmer stirring frequently. Reduce heat to low and simmer until thick, stirring occasionally, for about twenty minutes.

Add Village Smokehouse™ Cheddar and stir until melted. Correct seasoning if need be.
Garnish with parsley and serve.
Serves 4