[CerridwenLorelei]

Ok I have an LLL whole foods cookbook
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.
What can I do to prevent that next time

and is there ANY recipe out there for homemade cream of mushroom soup that you can make in a crockpot????

TIA

 

[cjr]

It's the fiber.

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.