Mushroom Wild Rice Chowder

• 2 tablespoons vegetable oil
• 8 ounces mushrooms fresh, sliced
• 1 each celery stalks thinly sliced
• 1/2 cup flour, unbleached all-purpose
• 3 3/4 cups water
• 3 cups wild rice cooked
• 1 teaspoon salt
• 1/2 teaspoon curry powder
• 1/2 teaspoon prepared mustard dry
• 1/2 teaspoon cinnamon
• 3 red hot pepper sauce
• 1 1/2 cups soy milk
• 1 x paprika
• 1/2 cup almonds slivered, toasted

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.
5. Stir in remaining ingredients.
6. Heat thoroughly.
7. Garnish with paprika and toasted almonds if desired.

vegetable oil, mushrooms, celery stalks, flour, water, wild rice, salt, curry powder, cinnamon, red hot pepper sauce, soy milk, paprika, almonds slivered

Taken from recipeland.com/recipe/v/mushroom-wild-rice-chowder-36501 (may not work)