Mushroom-Gouda Chowder

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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

1/2 cup Smoked Gouda Cheese Sauce

1 tablespoon sherry

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