Serves: 6
Total Calories: 473
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 minute. 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.
This Mushroom Wild Rice Chowder recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.
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