Porcini,Sage and Truffle Cheddar Soup

  • INGREDIENTS
    • 2 cups fresh porcini mushrooms,sliced
  • • 2-1/2 tablespoons unsalted butter
  • • 3 Tablespoons of fresh Sage
  • • 2 tablespoons all-purpose flour
  • • 2 cups vegetable broth
  • • 2 cups whole milk
  • • 1-1/2 cups packed shredded Grafton Truffle cheddar cheese

Prepration

  1. In a large saucepan over medium-high heat, melt butter. Add mushrooms and sage and saute until tender, about 4-5 minutes.
  2. Add flour and stir well. Slowly add milk and vegeatble broth, stirring well to combine.
  3. Reduce heat to low and simmer until thick, stirring occasionally, about 20-25 minutes.
  4. Gradually add cheese and stir until melted.
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