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.
