Creamy Mushroom Chowder with Couscous

Name: Creamy Mushroom Chowder with Couscous plus Spinach, Croutons & Lemon
Total time: 15 min
Yield: 2
Cuisine: Southern Europe
Ingredients: 2 unit Scallions; 4 ounce Button Mushrooms; 1 unit Veggie Stock Concentrate; ¾ cup Israeli Couscous; 1 unit Lemon; 1 tablespoon Cornstarch; 4 ounce Cream Sauce Base; 1 tablespoon Italian Herb Paste; 2.5 ounce Spinach; 1 unit Croutons; Cooking Oil; Salt; Pepper

plus Spinach, Croutons & Lemon

Recipe Development TeamPublished on September 15, 2025

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This isn’t your mom’s chowder—nope, no seafood here. Instead, it’s loaded with veggies but still creamy as all get out (plus it’s ready in just 15 minutes!). We’re talking about a steaming bowl of herbaceous broth studded with meaty mushrooms, fresh spinach, and scallions. And to beef up the texture, Israeli couscous plays its springy part, as do crunchy croutons. This bowl is finished with a bright squeeze of lemon for a veggie chowda even your mom would be prouda!

Tags:

Veggie

•Mediterranean

•Quick

•Easy Prep & Clean

•Veggie Packed

•Nutritious Picks

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

2 unit

Scallions

4 ounce

Button Mushrooms

1 unit

Veggie Stock Concentrate

¾ cup

Israeli Couscous

(Contains: Wheat)

1 unit

Lemon

1 tablespoon

Cornstarch

4 ounce

Cream Sauce Base

(Contains: Milk)

1 tablespoon

Italian Herb Paste

2.5 ounce

Spinach

1 unit

Croutons

(Contains: Wheat, Milk)

Not included in your delivery

Cooking Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories460 kcal

Fat18 g

Saturated Fat8 g

Carbohydrate63 g

Sugar8 g

Dietary Fiber5 g

Protein12 g

Cholesterol40 mg

Sodium1010 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot

•Small Bowl

Instructions

1

• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Thinly slice mushrooms (skip if your mushrooms are pre-sliced!).

2

• Heat a drizzle of 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, 1-2 minutes. • Stir in 2 ½ cups water (5 cups for 4 servings), stock concentrate, and couscous. Cover and bring to a boil, then reduce heat to a low simmer. Cook until couscous and veggies are tender, 5-7 minutes.

3

• Meanwhile, quarter lemon. • In a small bowl, combine half the cornstarch with 1 TBSP water (all the cornstarch and 2 TBSP water for 4 servings). • 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, 2-3 minutes more.