Spicy Wild Rice Mushroom Chowder Recipe

2 tsp cooking oil
8 oz fresh mushrooms, sliced
1 stalk celery, chopped small
1/2 cup flour
4 cups vegetable broth or water
3 cups cooked wild rice
1 tsp sea salt
1/2 tsp curry powder
1/2 tsp dry mustard
dash allspice to taste
dash hot sauce to taste
1 1/2 to 2 cups half-n-half (or whole milk)

Put the oil in a large soup pot over medium heat, add mushrooms and celery and and cook, stirring, until softened and mushrooms slightly brown.

Turn heat down to medium-low.

While stirring, sprinkle flour over the mushrooms and celery and cook, stirring constantly, until flour turns golden, about 1 to 2 minutes.

Continue stirring and slowly pour in the vegetable broth or water; continue stirring and cooking until the broth thickens slightly.

Add the remaining ingredients, stirring to combine.

Turn heat to low, taste and adjust seasonings as you like.

DO NOT BOIL!  Just heat until soup is hot, stirring frequently.
Remove from heat, cover pot and let stand for 3 or 4 minutes before serving. Ladle into soup bowls and add a dot of butter to each serving if you wish. A sprinkle of fresh parsley is also nice.

Will serve 2 to 4.