| 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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