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Hearty Mushroom Chowder

Diet.Chef's picture
Ingredients
  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
Directions

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.

Recipe Summary

Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable

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