Mushroom Wild Rice Chowder Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Vegetable oil,
8 ounce: Mushrooms, fresh, sliced
1: Celery rib, thinly sliced
1/2 cup: Flour, unbleached
3 3/4 cup: , water
3 cup: Wild rice, cooked
1 tsp: Salt,
1/2 tsp: Curry powder,
1/2 tsp: Mustard, dry
1/2 tsp: Cinnamon,
3: dr Hot pepper sauce,
1 1/2 cup: Soymilk,
Paprika,
1/2 cup: Almonds, slivered, toasted optional
Directions:
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
Source from luhu.jp
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
Source from luhu.jp