Mushroom-Gouda Chowder

• 1/2 cup dried porcini mushrooms (about 1/2 ounce)
• 1 1/4 cups boiling water
• 2 teaspoons butter or stick margarine
• 1 1/2 cups sliced shiitake mushroom caps (about 3/4 pound)
• 1/2 cup chopped shallots
• 2 garlic cloves, minced
• 1 cup diced peeled baking potato
• 1 cup fat-free, less-sodium chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon sherry

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; saute 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.

porcini mushrooms, boiling water, butter, shiitake mushroom, shallots, garlic, chicken broth, salt, thyme, freshly ground black pepper, sherry

Taken from www.myrecipes.com/recipe/mushroom-gouda-chowder (may not work)