• 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


  1. 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.
  2. 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.

Recipe Yield: Yield: 4 Servings

Nutritional Information Per Serving:

Calories: 162
Fat: 5 grams
Sodium: 114 milligrams
Cholesterol: 7.8 milligrams
Protein: 5.6 grams
Carbohydrates: 25 grams

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Diabetic Exchanges

2 Vegetable, 1 Bread, 1 Fat

Book Title: 1,001 Recipes For People with Diabetes