Mushroom Wild Rice Chowder

Ingredients

2 tb vegetable oil
8 oz mushrooms
1 slice celery rib
1/2 c flour
3 c wild rice
1 ts salt
1/2 ts curry powder
1/2 ts mustard
1/2 ts cinnamon
3 dr pepper sauce
1 1/2 c soymilk
1/2 c 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 ----