Mushroom Wild Rice Chowder - cooking recipe

Ingredients

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

Preparation

In a soup pot, heat oil. Add mushrooms and celery and saute 2 minutes.
Sprinkle flour over vegetables and cook over medium-low heat, stirring for 1 minute.
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.
Makes 6 servings.