SOUP RECIPE: Cheesy Mushroom Chowder

4-shallots, thinly sliced
2-tsp margarine, divided
2-large potatoes, cut into ¼” cubes
3-cups vegetable or chicken broth
4-oz shiitake mushroom caps
2-cups cubed portobello mushrooms
¼-cup shredded Gruyere or Swiss cheese
2-tbsp Marsala wine
Salt & pepper to taste

In a large saucepan, sauté shallots in 1-tsp margarine until tender
Add broth and potatoes
Heat to a boil; reduce heat and simmer, covered, until potatoes are tender, about 15 minutes
Process mixture in food processor or blender until smooth; return to saucepan
In a large skillet, sauté mushrooms in remaining 1-tsp margarine until wilted and golden brown, about 8 minutes
Stir into potato mixture
Heat to a boil
Remove from heat and add cheese and wine, stirring until cheese is melted
Season to taste with salt & pepper

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