Mushroom-gouda chowder

Yield: 4 servings

Measure Ingredient
½ cup Dried porcini mushrooms; (about 1/2 ounce)
1¼ cup Boiling water
2 teaspoons Butter or stick margarine
1½ cup Sliced shiitake mushroom caps; (about 3/4 pound)
½ cup Chopped shallots
2 Garlic cloves; minced
1 cup Diced peeled baking potato
1 cup Fat-free less-sodium chicken broth
½ teaspoon Salt
¼ teaspoon Dried thyme
¼ teaspoon Freshly ground black pepper
½ cup Hot smoked gouda cheese sauce
1 tablespoon Sherry

1. Combine the porcini mushrooms and boiling water in a bowl; cover and let stand 30 minutes. Drain porcini mushrooms in a colander over a bowl, reserving 1 cup liquid. Rinse and chop porcini mushrooms; set aside.

2. Melt butter in a large saucepan over medium-high heat. Add shiitake mushrooms, shallots, and garlic; saut, 6 minutes or until tender. Stir in the porcini mushrooms, 1 cup reserved liquid, potato, and next 4 ingredients (potato through pepper). Bring to a boil; cover, reduce heat, and simmer 10 minutes or until potato is tender. Stir in Smoked Gouda Cheese Sauce; cook 5 minutes or until thoroughly heated. Stir in sherry.

Yield: 4 servings (serving size: 1 cup).

CALORIES 139 (27% from fat); FAT 4.2g (sat 2.4g, mono l.lg poly 0.3g); PROTEIN 6g; CARB 20.6g; FIBER 2.4g; CHOL l3mg; IRON 2mg; SODIUM 381mg; CALC 96mg

Recipe by: Cooking Light, March 1999 Converted by MM_Buster v2.0l.

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