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Ok I have an LLL whole foods cookbook<br>
It has a recipe for homemade cream of mushroom soup. It just says flour in the recipe not xyz. Being a whole foods recipe I figured white wheat flour would work ( Hudson/Hodgson Mills organic can't remember which) it kind of umm sank at the end instead of blending nicely. Before serving it had to be whisked again.<br>
What can I do to prevent that next time<br><br>
and is there ANY recipe out there for homemade cream of mushroom soup that you can make in a crockpot????<br><br>
TIA
 

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It's the fiber. <img alt="" class="inlineimg" src="/img/vbsmilies/smilies/eyesroll.gif" style="border:0px solid;" title="roll"> I have that problem with most of my sauces or thick bases. While I was in the states I brought back some Wheat Montana Prarie Gold flour. It does pretty well in sauces. It's finer then the w.w. flour I can get here in Alberta. Other then that I think the white flour is the best bet. Personally, it does not bother me to much to use it as long as it's a small quatity used to thicken it.
 
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