Cream of Mushroom Soup - Vegan


1 Cup White Bean Flour

2 Tbsp Vegetable Soup Base

6 Cups Water

1 Cup Sauteed Mushrooms (Add some diced onion to the sautee for a little more flavor)


Preparation - Mix the flour and 3 cups of water. Mix well to break down any clumps.

Option - Remove 1/3 Cup of the White Bean Flour and replace with 1/3 Cup Potato Starch if you have digestive sensitivities. Remember - 75% of the carbs in potato starch are resistant so you're not adding lots of carbs to the soup.

Cooking - Place 3 cups water and soup base in a 6-quart pot over medium heat and bring to a boil. Then pour in the flour mixture and stir over the medium heat for 6-7 minutes using a flat blade spoon to keep it from sticking to the bottom of the pot. Add in the mushrooms and serve. Enjoy!

More Ideas - You can refrigerate to heat for later up to 3 days. Freeze to keep for up to 3 weeks. You can also use as a casserole base or a delicious gravy.