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Cream of Chicken Soup from Beans
By Libby
Here's a way to make cream of chicken soup from beans. The kids love the stuff.
 | 1 Cup Navy Bean Flour (Lima beans or Garbanzo beans will also do the trick.)
| 4 Cups Water or Milk
| 1 Tablespoon Chicken Bouillon
| 1/8 teaspoon pepper
| 1/4 cup dehydrated onions or 1 small onion optional
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Grind the dry beans in a wheat grinder. Usually, 3/4 cup of beans will make a cup of flour. Add the other dry ingredients to the bean flour. Stir 1/2 cup of water or milk into the bean flour until it is mixed then add the rest of the water or milk and heat it in a medium sized sauce pan, constantly stirring. As it reaches the boiling point it will thicken. Boil it for about a minute. If it gets too thick add a bit more water/milk until your soup thins down to what cream of chicken soup should be. If it lacks flavor, add a bit more chicken bouillon. Garnish with dry parsley flakes. Serves 4.
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Al Durtschi, E-mail: rcox@mail.lcc.whecn.edu
Home Page: http://waltonfeed.com/
All contents copyright (C) 1997, Al Durtschi. All rights reserved.
Recipes remain the property of those who submitted them.
Revised: 27 Nov 97 |