---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetarian, Vegan, Soups
       Yield: 6 servings
       2 tb Vegetable oil
       8 oz Mushrooms, fresh; sliced
       1    Celery rib; thinly sliced
     1/2 c  Flour, unbleached
   3 3/4 c  ;water
       3 c  Wild rice; cooked
       1 ts Salt
     1/2 ts Curry powder
     1/2 ts Mustard, dry
     1/2 ts Cinnamon
       3 dr Hot pepper sauce
   1 1/2 c  Soymilk
     1/2 c  Almonds, slivered;toasted
    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, 1
    Gradually add water, stirring constantly; cook over mediumheat until
   mixture is somewhat thickened.Stir in remaining ingredients. Heat
   thoroughly.Garnish with paprika and toasted almonds if desired. Serves 6.
    Per serving: 195 cal; 9 gprot; 5 g fat; 29 g carb; 0 chol; 680 mg sod; 1 g
   fiber; vegan
    Vegetarian Times, Nov 93/MM by DEEANNE