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| Home -> [Cereals, Exotic, Soups & Stews, Vegetarian] -> [Mushroom wild rice chowder Recipe] |
Mushroom wild rice chowder
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Cereals, Exotic, Soups & Stews, Vegetarian |
Rating: |
0 |
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Ingredients:
| 2
| tbsp | Vegetable oil | | 8
| oz | 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
| drop | Hot pepper sauce | | 1 1/2
| cup | Soymilk | | | Paprika | | 1/2
| cup | Almonds, slivered, toasted | | | -optional |
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Procedures:
| 1 | In a soup pot, heat oil. | | 2 | Add mushrooms and celery and saute 2 minutes. | | 3 | Sprinkle flour over vegetables and cook over medium-low heat, stirring, 1 minute. | | 4 | Gradually add water, stirring constantly; cook over mediumheat until mixture is somewhat thickened.stir in remaining ingredients. | | 5 | Heat thoroughly.garnish with paprika and toasted almonds if desired. | | 6 | Serves 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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