Email to Linda Carnation      

SoupStew - Mushroom Chowder

Source of Recipe

???


List of Ingredients

4 thinly sliced shallots
1 + 1 teaspoons I Can't Believe It's Not Butter Light, separated
2 large cubed potatoes, 1/4 inch size
3 cups reduced sodium vegetable broth
1/4 pound Shiitake mushroom caps
2 cups cubed Portobello mushrooms
1/4 cup shredded Swiss cheese
2 tablespoons Marsala wine
salt and white pepper to taste


Recipe

Use a large saucepan to saute the shallots in 1 teaspoon
of the butter light, until tender.
Add the potatoes and the broth.
Bring to a boil. Cover.
Simmer for about 15 minutes, until the potatoes are tender.
Pour into a blender/food processor and blend until smooth.
Pour back into the saucepan.
Place the other 1 teaspoon butter light and the mushrooms in
a large frying pan.
Saute about 8 minutes, until wilted and golden brown.
Stir into the saucepan mixture. Bring to a boil.
Then remove from the heat and add the cheese and wine,
stirring until cheese is melted.
Season to taste with the salt and pepper.
Makes 4 servings.

Nutritional info per serving:
Calories 162, Fat 5g, Cholesterol 7.8mg, Sodium 114mg
Protein 5.6g, Carbohydrate 24.7g
Diabetic exchanges: 2 Vegetable, 1 Bread, 1 Fat