Mushroom-Gouda Chowder



4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional 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


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 tablespoon sherry


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.

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.