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Shitake-Portobello Chowder Recipe

Shitake-Portobello Chowder Recipe

4 servings

Celebrate the rich mushroom, cheese and wine flavors in this chowder.



4 shallots, thinly sliced

2 teaspoons margarine or butter, divided

2 large potatoes, cubed (1/4 inch)

3 cups reduced-sodium vegetable broth

2 cups each: sliced shiitake mushroom caps, cubed portobello mushrooms

1/4 cup shredded Gruyere or Swiss cheese

2 tablespoons Marsala wine (optional)

Salt and white pepper, to taste


Saute shallots in 1 teaspoon margarine in large saucepan 2 to 3 minutes, add potatoes and broth and heat to boiling. Reduce heat and simmer, covered, until potatoes are tender, about 15 minutes. Process mixture in blender or food processor until smooth, return to saucepan.

Saute mushrooms in remaining 1 teaspoon margarine in large skillet until lightly browned, about 8 minutes. Stir into potato mixture. Cook, uncovered, over medium heat until hot, about 5 minutes. Remove from heat, add cheese and wine, stirring until cheese is melted. Season to taste with salt and white pepper.


Per Serving:

Calories: 162

% of calories from fat: 26

Fat (gm): 5

Saturated fat (gm): 1.8

Cholesterol (gm): 7.8

Sodium (mg): 114

Protein (gm): 5.6

Carbohydrate (gm): 24.7

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