Hearty Mushroom Chowder
|Vegetable cooking spray||1|
|Cracked wheat||1⁄2 Cup (8 tbs)|
|Spicy vegetable||4 1⁄2 Cup (72 tbs)|
|Beef flavored bouillon granules||1 Teaspoon|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Thinly sliced mushrooms||2 1⁄2 Cup (40 tbs) (Fresh)|
|Shredded carrots||1 Cup (16 tbs)|
|Canned no salt added stewed tomatoes||14 1⁄2 Ounce, undrained (1 Can)|
|Chopped fresh spinach||2 Cup (32 tbs)|
|Marsala wine||2 Tablespoon|
Coat a Dutch oven with cooking spray; place over medium-high heat until hot.
Add cracked wheat; cook until lightly browned, stirring constantly.
Add broth; bring to a boil.
Stir in bouillon granules.
Cover, reduce heat, and simmer 50 minutes or until crocked wheat is tender.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add onion and garlic, and saute 2 minutes.
Add mushrooms and shredded carrot; saute 5 minutes or until tender.
Stir mushroom mixture, tomatoes, spinach, and wine into cracked wheat mixture.
Simmer 10 minutes or until chowder is thoroughly heated.