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Mushroom-Gouda Chowder

Yield 4 servings (serving size: 1 cup)

Ingredients

  • 1/2 cup dried porcini mushrooms (about 1/2 ounce)
  • 1 1/4 cups boiling water
  • 2 teaspoons butter or stick margarine
  • 1 1/2 cups sliced shiitake mushroom caps (about 3/4 pound)
  • 1/2 cup chopped shallots
  • 2 garlic cloves, minced
  • 1 cup diced peeled baking potato
  • 1 cup fat-free, less-sodium chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup Smoked Gouda Cheese Sauce
  • 1 tablespoon sherry

Nutrition Information

  • calories 139
  • caloriesfromfat 27 %
  • fat 4.2 g
  • satfat 2.4 g
  • monofat 1.1 g
  • polyfat 0.3 g
  • protein 6 g
  • carbohydrate 20.6 g
  • fiber 2.4 g
  • cholesterol 13 mg
  • iron 2 mg
  • sodium 381 mg
  • calcium 96 mg

How to Make It

  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; sauté 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.