| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Vegetarian, Vegan, Soups | 6 | Servings |
INGREDIENTS
| 2 | tb | Vegetable oil |
| 8 | oz | Mushrooms, fresh; sliced |
| 1 | Celery rib; thinly sliced | |
| 1/2 | c | Flour, unbleached |
| 3 3/4 | c | ;water |
| 3 | c | Wild rice; cooked |
| 1 | ts | Salt |
| 1/2 | ts | Curry powder |
| 1/2 | ts | Mustard, dry |
| 1/2 | ts | Cinnamon |
| 3 | dr | Hot pepper sauce |
| 1 1/2 | c | Soymilk |
| Paprika | ||
| 1/2 | c | Almonds, slivered;toasted optional |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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