Wednesday, January 9, 2013

Cream of Chicken Soup Replacement

If you have an aversion to buying canned soups like I do, you will love this recipe that uses bean flour.

1 3/4 cups cool water or cooled homemade broth
5 Tablespoons bean flour (garbanzo beans are the most mild and add the least amount of color)
4 teaspoons chicken bouillon or soup base (this can be omitted if you replace the cool water with stock, but you may need to add more salt)

Combine all the ingredients in a pot.  Heat over medium heat to boiling, while stirring frequently.  It will thicken with about 3 minutes of boiling and stirring.

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