Cream of Chicken Soup

Homemade Cream of Chicken Soup Marie C. – New Mexico
1 c. Navy bean flour (or use lima beans or garbanzo beans)
4 c. water or milk (Or use reconstituted powdered milk)
1 T. chicken bouillon
1/8 t. pepper
¼ c. dehydrated onions or 1 small onion (optional)
Grind dry beans in a wheat grinder. About ¾ c. beans make 1 c. flour Add other dry ingredients to bean flour. Stir ½ c. water or milk into bean flour until well mixed; add rest of the water or milk and heat in a sauce pan, stirring constantly. When it reaches the boiling point, it will thicken. Boil for about a minute. If too thick, add a bit more water or milk until soup thins to proper consistency. For more flavor add additional bouillon, garnish with parsley flakes. We like this as a sauce served over chicken and pasta or as a gravy over mashed potatoes or Hawaiian Haystacks or just use it as a substitute for canned cream of chicken soup in any recipe. My kids love it straight! Y: 4 servings.