Shitake Portobello Chowder

 

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

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.