Bakehouse Heartland Bean Flour Soup
Source of Recipe
Brenda-Lee Olson
Recipe Introduction
Original recipe from Whisper Mill
List of Ingredients
Soup/Sauce Mix:
1/2 c. Red Star nutritional yeast
2/3 c. white bean flour
1 t. sea salt
1/4 t. each paprika and celery seed
1/2 t. mustard (ground)
1 T. gf chicken-style broth powder or boulion cubes
To Make Soup/Sauce:
1 c. water
1/8 c. bac'un bits (optional) or 10 - 12 drops liquid smoke
For Variation:
1-1/2 c. diced veggies (onion, carrot, celery, potato)
Recipe
To prepare mix:
Mix all ingredients. Store in a glass jar.
To make soup:
Bring one cup water to a boil, reduce heat.
Stir in 3 T. of the mix and bac'un bit or liquid smoke, if using.
Cook 5 minutes, stirring occasionally.
To make sauce:
Follow instructions for soup, but use less water.
Variation: Saute diced vegetables until softened. Proceed with instructions for soup or sauce.
Author's Notes: Soup/sauce will thicken a little more as it cools. This chills and reheats well.
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