Saturday, December 13, 2008

Instant Bean Soup/Gravy

Use 2 tablespoons white bean flour per cup of liquid for thin soups, 3 tablespoons for medium-thick and 4-5 tablespoons for thick soups, stews or gravies. Whisk into soup stock or boiling water with 1 teaspoon bouillon or soup base per cup. Cook 3 to 5 minutes.

(Source: "Food Storage Recipes - Using only the ingredients contained in the One-Month Basic Food Storage Kit", pg. 23)

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