Mushroom Wild Rice Chowder

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 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 -----