Creamy Mushroom Chowder with Couscous

🥘 Ingredients

• Israeli couscous
  5 oz
• Italian herb paste
  2 tbsp
• button mushrooms (if pre-sliced, skip)
  8 oz
• cooking oil
• cornstarch
  1 tbsp
• cream sauce base
  8 oz
• croutons
  2 unit
• lemon
  2 unit
• pepper
• salt
• scallions (separating whites from greens)
  4 unit
• spinach
  5 oz
• veggie stock concentrate
  2 unit

🍳 Cookware

• medium pot
• small bowl

1. 1

   Wash and dry produce.
2. 2

   Trim and thinly slice scallions . Thinly slice button mushrooms .

   scallions: 4 unit (separating whites from greens), button mushrooms: 8 oz (if pre-sliced, skip)
3. 3

   Heat a drizzle of cooking oil in a medium pot over medium-high heat. Add scallion whites, mushrooms, and a pinch of salt and pepper . Cook, stirring occasionally, until veggies are slightly softened, ⏱️ 2 minutes .

   cooking oil, salt, pepper
4. 4

   Stir in 2 cups water, veggie stock concentrate , and Israeli couscous . Cover and bring to a boil, then reduce heat to a low simmer. Cook until couscous and veggies are tender, ⏱️ 7 minutes .

   veggie stock concentrate: 2 unit, Israeli couscous: 5 oz
5. 5

   Meanwhile, quarter lemon .

   lemon: 2 unit
6. 6

   In a small bowl , combine half the cornstarch with 1 TBSP water (all the cornstarch and 2 TBSP water for 4 servings).

   cornstarch: 1 tbsp
7. 7

   Once couscous and veggies are tender, add cream sauce base , Italian herb paste , spinach , and cornstarch mixture to pot. Stir to combine and cook, stirring occasionally, until thickened, ⏱️ 3 minutes more.

   cream sauce base: 8 oz, Italian herb paste: 2 tbsp, spinach: 5 oz
8. 8

   Divide chowder between bowls; top with croutons and scallion greens. Serve with a squeeze of lemon juice and remaining lemon wedges on the side.

   croutons: 2 unit