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Wednesday, October 14, 2009

Dairy Free Cream Soup Replacement

Kristin's post reminded me of a cream of soup replacement that I use quite often in place of Campbells. The perk with this one is that it uses no dairy, yet is still creamy, and uses your food storage! Shriveled, hard, old beans work great for this. Just grind as you would in your wheat grinder (after cleaning and sorting of course!).

4 Cups Water
4 tsp chicken or beef base/bouillon
1 cup fine white bean flour

Heat 2 cups of water on stove. Combine 2 cups cold water and bean flour and mix until smooth. (This can also be done in a blender). Add to heated water (not boiling) and simmer on stove until thickened, stirring occasionally.

Store in refrigerator for up to a week; or freeze for up to six months.

Use in casseroles in place of cream of soups, or as a base for cream of broccoli, celery, mushroom etc

*If you grind a lot of bean flour to keep on hand be sure to keep it in an airtight container, in the freezer, to keep it from going rancid.

1 comment:

Kristin Kimble Purles said...

Sounds like a great way to use up those dried beans and get some extra protein in. Thanks!