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