Mushroom wild rice chowder
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 8 | ounces | Mushrooms, fresh; sliced |
| 1 | Celery rib; thinly sliced | |
| ½ | cup | Flour, unbleached |
| 3¾ | cup | ;water |
| 3 | cups | Wild rice; cooked |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Curry powder |
| ½ | teaspoon | Mustard, dry |
| ½ | teaspoon | Cinnamon |
| 3 | drops | Hot pepper sauce |
| 1½ | cup | Soymilk |
| Paprika | ||
| ½ | cup | Almonds, slivered;toasted optional |
Directions
In a soup pot, heat oil. Add mushrooms and celery and saute 2 minutes. Sprinkle flour over vegetables and cook over medium-low 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
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