Hearty Mushroom Chowder Recipe
Ingredients
| Vegetable cooking spray | ||
| Cracked wheat | 1/2 Cup (16 tbs) | |
| 4 1/2 cups Spicy Vegetable | ||
| 1 teaspoon beef-flavored bouillon granules | ||
| Onion | 3/4 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Mushrooms | 2 1/2 Cup (16 tbs), sliced | |
| Carrots | 1 Cup (16 tbs), shredded | |
| Stewed tomatoes | 1 Can (10oz), undrained | |
| Spinach | 2 Cup (16 tbs), chopped | |
| 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.
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.
Chef
