Mushroom-Gouda Chowder

Ingredients

• 1 cup baking potato diced peeled
• 0.3 teaspoon pepper black freshly ground
• 0.5 ounce porcini mushrooms dried
• 0.3 teaspoon thyme leaves dried
• 1 cup less-sodium chicken broth fat-free
• 2  garlic cloves minced
• 0.5 cup gouda cheese sauce smoked
• 0.5 teaspoon salt 
• 0.5 cup shallots chopped
• 1 tablespoon cooking sherry 
• 0.8 pound shiitake mushroom caps sliced
• 2 teaspoons stick margarine 
• 1.3 cups water boiling

Equipment

• bowl
• sauce pan
• colander

Directions

1. Combine the porcini mushrooms and boiling water in a bowl; cover and let stand 30 minutes.
2. Drain porcini mushrooms in a colander over a bowl, reserving 1 cup liquid. Rinse and chop porcini mushrooms; set aside.
3. Melt butter in a large saucepan over medium-high heat.
4. 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.