Recipe - Mushroom Wild Rice Chowder

2 tablespoon Vegetable oil
8 ounce Mushrooms, fresh; cut or sliced up
1 Celery rib; thinly cut or sliced up
One half cup Flour, unbleached
3 Three fourths cup ;water
3 cup Wild rice; cooked
1 teaspoon Salt
One half teaspoon Curry powder
One half teaspoon Mustard, dry
One half teaspoon Cinnamon
3 dr Hot pepper sauce
1 One half cup Soymilk
Paprika
One half cup Almonds, slivered;toasted
optional

In a soup pot, heat oil. Add mushrooms and celery and saute 2 minutes.
Sprinkle flour over vegetables and cook over mediumlow heat, stirring, 1
minute.
Gradually add water, stirring constantly; cook over mediumheat until
mixture is somewhat thickened.Stir in remaining ingredients. Heat
thoroughly.Garnish with paprika and toasted almonds if desired. Serves 6.

Per serving: 195 cal; 9 gprot; 5 g fat; 29 g carb; 0 chol; 680 mg sod; 1 g
fiber; vegan

Vegetarian Times, Nov 93/MM by DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini