Mushroom Wild Rice Chowder

Ingredients:

• 2 Tbsp. Vegetable oil
• 8 oz. fresh mushrooms, sliced
• 1 rib celery, thinly sliced
• 1/2 cup unbleached flour
• 3 3/4 cups water
• 3 cups cooked wild rice
• 1 tsp. salt
• 1/2 tsp. curry powder
• 1/2 tsp. dry mustard
• 1/2 tsp. cinnamon
• 2 to 3 drops hot pepper sauce
• 1 1/2 cups evaporated skim milk, half-and-half, or soymilk
• Paprika (optional)
• 1/2 cup toasted, slivered almonds (optional)

How to Prepare:
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 minute.

Gradually add water,stirring constantly; cook over medium heat until mixture is somewhat thickened.

Stir in remaining ingredients, except for the paprika and slivered almonds. Heat thoroughly. Garnish with paprika and toasted almonds, if desired.