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Believe it or not, this creamy mushroom chowder only took 30 minutes to whip up! Easy and packed with tender button mushrooms, bright scallions, and hearty Israeli couscous, this dish comes together with a silky cream sauce base and fragrant Italian herb paste. The spinach adds a fresh touch, while croutons and scallion greens provide crunch and color. A squeeze of lemon ties it all together for a cozy, satisfying bowl.
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Thinly slice scallions, separating whites from greens. Thinly slice mushrooms.
Heat olive oil in a medium pot over medium-high heat. Add scallion whites, mushrooms, and season with salt and pepper to taste.
Cook until veggies are soft and fragrant, about 2-3 minutes.
Stir in 2 cups of water, stock concentrate, and couscous. Cover and bring to a boil, then reduce heat to a low simmer. Cook until couscous and veggies are tender, about 5-8 minutes.
Cut lemon in half.
In a small bowl, combine cornstarch and 2 tbsp of water to create a slurry.
Once veggies and couscous are soft, add cream sauce base, Italian herb paste, spinach, and cornstarch mixture to the pot. Stir to combine and cook, stirring occasionally, for 2-3 more minutes.
Serve with croutons and scallion greens on top. Squeeze lemon juice to taste.
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If you don’t have Italian herb paste, substitute with a mix of dried Italian herbs like oregano, basil, and thyme.
For a thicker chowder, increase the amount of cornstarch in the slurry.
Use fresh spinach for a vibrant flavor, but frozen spinach can work in a pinch.
Can I use a different type of mushroom?
Yes, you can substitute button mushrooms with cremini or shiitake mushrooms for a deeper flavor.
What can I use instead of veggie stock concentrate?
You can use vegetable broth or bouillon cubes dissolved in water as a substitute.
Can I make this chowder dairy-free?
Yes, replace the cream sauce base with a plant-based cream alternative like coconut cream or cashew cream.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Can I use a different type of pasta instead of Israeli couscous?
Yes, small pasta shapes like orzo or ditalini can be used as a substitute.
Cozy recipes & everyday cooking Simple ingredients, beautiful results From-scratch dishes with an elegant touch
