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Cream of Chicken Soup - Gluten Free

From Stones River Market

<p>A quick and easy recipe which uses cooked chicken and red bean flour to make a creamy, filling soup. You can also use white bean as a variation and also substitute mushrooms for a vegan version which is also very good.</p>
Source: Bean Girl (Entered by Bryan Sox)
Serves: 4

1 Cup Red Bean Flour
4 Cups Water
2 Tbsp Chicken or Vegetable Soup Base
1 Cup Diced, Pre-cooked Chicken
1 Cup Substitute - White Bean Flour
1 Cup Substitute - Sauteed Mushrooms

Step by Step Instructions
  1. Mix bean flour with 2 cups water. Place 2 cups water and soup base in saucepan over medium heat and bring to a boil. Mix in the remaining ingredients and stir 5-6 minutes. Serves 4.