Ingredients

1 3/4 cup water
4 teaspoons chicken bouillon or base
5 tablespoons white bean flour (grind dry white beans in a wheat grinder or blender)
1/2 cup chopped chicken, optional

Directions

Bring water and bouillon to a boil in a small saucepan. Stir in bean flour and beat until smooth and thickened. Reduce heat and cook 2 minutes more. Remove from heat. Pour mixture into blender. Blend on high 2 minutes. If desired, add 1/2 cup chopped chicken pieces. Use as a substitute for canned cream of chicken soup in casseroles and sauces. May be stored in refrigerator up to one week.

Options: For cream of mushroom soup, substitute a 4-ounce can of drained mushrooms for the chicken.