Hearty Mushroom Hominy
|Canned no salt beef broth||4 Cup (64 tbs), undiluted and divided|
|Dried shiitake mushrooms||2 Ounce|
|Canned yellow hominy||62 Ounce, drained (4 Cans, 15.5 Ounce Each)|
|Canned no salt cream style corn||16 1⁄2 Ounce (1 Can)|
|Canned chopped green chilies||8 Ounce, drained (2 Cans, 4 Ounce Each)|
|Small fresh mushrooms||1⁄2 Pound, halved|
|Chopped green onions||1 Cup (16 tbs)|
|Chili powder||2 Tablespoon|
|Garlic powder||1⁄2 Teaspoon|
|Dried whole oregano||1⁄2 Teaspoon|
|Ground red pepper||1⁄2 Teaspoon|
|Nonfat sour cream alternative||3⁄4 Cup (12 tbs)|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
Place 1 cup beef broth in a Dutch oven; bring to a boil.
Add dried mushrooms, and remove from heat.
Cover and let stand 30 minutes.
Drain mushrooms, reserving liquid; chop mushrooms.
Pour reserved liquid through a fine sieve into a bowl.
Return liquid and chopped mushrooms to pan.
Stir in remaining 3 cups beef broth, hominy, and next 8 ingredients.
Bring to a boil; cover, reduce heat, and simmer 30 minutes, stirring occasionally.
Spoon mixture evenly into individual bowls, and top each serving evenly with sour cream and Parmesan cheese.