Mushroom Wild Rice Chowder
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 8 | ounces |
mushrooms
fresh, sliced |
|
| 1 | each |
celery stalks
thinly sliced |
|
| ½ | cup |
unbleached all-purpose flour
|
|
| 3 ¾ | cups |
water
|
|
| 3 | cups |
wild rice
cooked |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
curry powder
|
|
| ½ | teaspoon |
prepared mustard
dry |
|
| ½ | teaspoon |
cinnamon
|
|
| 3 |
red hot pepper sauce
|
*
|
|
| 1 ½ | cups |
soy milk
|
|
| 1 | x |
paprika
|
*
|
| ½ | cup |
almonds
slivered, toasted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 231.2 | ml/g |
mushrooms
fresh, sliced |
|
| 1 | each |
celery stalks
thinly sliced |
|
| 118 | ml |
unbleached all-purpose flour
|
|
| 887 | ml |
water
|
|
| 7.1E+2 | ml |
wild rice
cooked |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
curry powder
|
|
| 2.5 | ml |
prepared mustard
dry |
|
| 2.5 | ml |
cinnamon
|
|
| 3 |
red hot pepper sauce
|
*
|
|
| 355 | ml |
soy milk
|
|
| 1 | x |
paprika
|
*
|
| 118 | 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.
