Mushroom Gouda Chowder

[Guest guest]

Please substitute for the chicken broth.

 

* Exported from MasterCook *

 

Mushroom-Gouda Chowder

 

Recipe By : Cooking Light, March 1999

Serving Size : 4 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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 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

 

Converted by MC_Buster. KES_02 Apr 99

 

 

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Karen S

ksonness