Mushroom Wild Rice Chowder


Serves: 6
Total Calories: 473

Ingredients

2 tablespoons vegetable oil
8 ounces mushrooms fresh, sliced
1 celery rib, thinly sliced
1/2 cup unbleached flour
3 3/4 cups water
3 cups wild rice cooked
1 teaspoon salt
1/2 teaspoon curry powder
1/2 teaspoon dry mustard
1/2 teaspoon cinnamon
3 drops hot pepper sauce
1 1/2 cups soy milk
paprika
1/2 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.

Nutritional Facts:

Serves: 6
Total Calories: 473
Calories from Fat: 110

This Mushroom Wild Rice Chowder recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.


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