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Soups_and_Chowders
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Ingredients
4 shallots, thinly sliced
2 teaspoons margarine, divided
2 large potatoes, cut into 1/4-inch cubes
3 cups reduced-sodium vegetable broth
4 ounces shiitake mushroom caps
2 cups cubed portobello mushrooms
1/4 cup (1 ounce) shredded Gruyere, or Swiss cheese
2 tablespoons Marsala wine
Salt and white pepper, to taste
Directions
Saute shallots in 1 teaspoon margarine in large saucepan until
tender. Add potatoes and broth. 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 wilted and golden brown, about 8 minutes; stir
into potato mixture. Heat to boiling; remove from heat and
add cheese and wine, stirring until cheese is melted. Season
to taste with salt and pepper.
Nutritional Information (Per Serving)
Calories: 162
Protein: 5.6 g
Sodium: 114 mg
Cholesterol: 7.8 mg
Fat: 5 g
Carbohydrates: 24.7 g
Exchanges: 2 Vegetable, 1 Bread, 1 Fat
Source: 1,001 Recipes For People with Diabetes
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