Cream of Chicken Condensed Soup Recipe


I have some great friends over at Food Storage Made Easy who posted this useful recipe.  It is a perfect one to print and keep in your food storage recipe binder or even use it in your every day cooking to make things a little healthier.
Cream of Chicken Condensed Soup Recipe:
Grind: 4 T of any white bean (lima, navy, etc.) to make 5 T bean flour
• Combine: 5 T bean flour, 1 ¾ c. water , 4 t chicken bouillon into a saucepan
• Cook: On stovetop at medium temperature until thick and delicious (whisk frequently).The soup should cook in 3 minutes! (this may be longer if your grinder makes a very coarse flour).
Use this with cooked veggies and or meat for a complete meal. You can also add this to recipes calling for cream of chicken soup cans (I have found this replaces a can plus the water or milk in recipes).
For more great information on using beans in your cooking check out this post.
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