Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Vegetable oil 1/2 ts Mustard, dry
8 oz Mushrooms, fresh; sliced 1/2 ts Cinnamon
1 Celery rib; thinly sliced 3 dr Hot pepper sauce
1/2 c Flour, unbleached 1 1/2 c Soymilk
3 3/4 c ;water Paprika
3 c Wild rice; cooked 1/2 c Almonds, slivered;toasted
1 ts Salt -optional
1/2 ts Curry powder

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

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