2 Tbs. vegetables oil
8 oz fresh mushrooms, sliced
1 rib celery, thinly sliced
˝ cup unbleached flour
3-3/4 cups water
3cups cooked wild rice
1 tsp. salt
˝ tsp. curry powder
˝ tsp. dry mustard
˝ tsp. cinnamon
2-3 drops hot pepper sauce
1-1/2 cups evaporated skim milk, half-and-half or soymilk
Paprika
˝ cup toasted, slivered almonds (optional)
|
|
In a soup pot, heat oil. Add mushrooms and celery and sauté 2 minutes. Sprinkle flour over
vegetables and cook over medium-low heat, stirring, 1 minutes. Gradually add water, stirring
constantly; cook over medium heat until mixture is somewhat thickened. Stir in remaining
ingredients. Heat thoroughly. Garnish with paprika and toasted almonds if desired. Serves 6.
PER SERVING: 195 calories; 9 gm protein; 5 gm fat; 29 gm carbohydrate; 2 gm cholesterol; 680
mg sodium; 1 gm fiber.
|
|
|
