Mushroom Wild Rice Chowder

Ingredients

30 ml vegetable oil
80 gr mushrooms
1 slice celery rib
65 gr flour
350 gr wild rice
3 gr salt
1 gr curry powder
2 ml mustard
1 gr cinnamon
1 ml pepper sauce
350 ml soymilk
60 gr almonds

Instructions

-optional 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 ----