Search
by Ingredient

Mushroom Wild Rice Chowder

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by becky747

YIELD

6 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

2 3E+1
TABLESPOONS ML VEGETABLE OIL
8 231.2
OUNCES ML/G MUSHROOMS
fresh, sliced
1 1
EACH EACH CELERY STALKS
thinly sliced
3 ¾ 887
CUPS ML WATER
3 7.1E+2
CUPS ML WILD RICE
cooked
1 5
TEASPOON ML SALT
½ 2.5
TEASPOON ML CURRY POWDER
½ 2.5
TEASPOON ML PREPARED MUSTARD
dry
½ 2.5
TEASPOON ML CINNAMON
1 ½ 355
CUPS ML SOY MILK
1 1
X X PAPRIKA *
½ 118
CUP ML ALMONDS
slivered, toasted *

Directions

In a soup pot, heat oil.

Add mushrooms and celery and sauté 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 320g (11.3 oz)
Amount per Serving
Calories 186 28% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 436mg 18%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 11%
Sugars g
Protein 12g
Vitamin A 6% Vitamin C 1%
Calcium 11% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

    Email this recipe