Free Recipe Mushroom-Gouda Chowder
Recipe Type: V Recipes
Recipe Preparation: boil
Cooking Ingredients for Mushroom-Gouda Chowder Recipe
1/2 c Dried porcini mushrooms;
-(about 1/2 ounce)
1-1/4 c Boiling water
2 ts Butter or stick margarine
1-1/2 c Sliced shiitake mushroom
-caps; (about 3/4 pound)
1/2 c Chopped shallots
2 Garlic cloves; minced
1 c Diced peeled baking potato
1 c Fat-free less-sodium chicken
-broth
1/2 ts Salt
1/4 ts Dried thyme
1/4 ts Freshly ground black pepper
1/2 c Hot smoked gouda cheese
-sauce
1 tb Sherry
Mushroom-Gouda Chowder Preparation
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.
Cooking Temperature:
Recipe Serves: 4
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