Mushroom Wild Rice Chowder

• 2 Tbsp. vegetable oil
• 8 oz. fresh mushrooms, sliced
• 1 rib celery, thinly sliced
• 1/2 c. unbleached flour
• 3 3/4 c. water
• 3 c. cooked wild rice
• 1 tsp. salt
• 1/2 tsp. cardamon
• 1/2 tsp. curry powder (optional)
• paprika
• 1/2 c. toasted, slivered almonds (optional)
• 1 Tbsp. no-salt vegetable broth powder

1. In a soup pot, heat oil. Add mushrooms and celery and saute 2 minutes.
2. Sprinkle flour over vegetables and cook over medium-low heat, stirring for 1 minute.
3. Gradually add water, stirring constantly; cook over medium heat until mixture is somewhat thickened.
4. Stir in remaining ingredients.
5. Heat thoroughly. Garnish with paprika and toasted almonds, if desired.
6. Makes 6 servings.

vegetable oil, fresh mushrooms, celery, flour, water, rice, salt, cardamon, curry powder, paprika, almonds, nosalt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=636372 (may not work)