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Aunt Millie's Winter Soup

This has the satisfaction of a cream soup, without the milk. This recipe was not tested by Bob's Red Mill. Gluten Free, High Fiber, Lactose Free, Low Sugar, Soy Free.

  • 2 Tbsp Unsalted Butter
  • 1/2 cup Potato Flour
  • 1 dash Salt and Pepper
  • 1 tsp Cayenne Pepper
  • 2 tsp Mustard Powder
  • 4 cups Water
  • 1 Chicken Bouillon Cube(s)
  • 2 Tbsp Chives
  • 1 cup Carrots coarsely chopped


Step 1

In a non-stick pot, melt the butter and than add the flour and spices. Stirring constantly on medium heat, cook for 3-5 minutes. This is called a roux.

Step 2

Add water 1 cup at a time, stirring to prevent lumps. Add bullion cube, smashing it into the broth. Bring to a boil and than add the chives and carrots. Bring back to a boil then turn to simmer and cook at least 1/2 hour until carrots are soft (cooking for an hour is preferred). Add salt and pepper to taste.

Makes 4 servings.
Aunt Millie

Servings: 4


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Products Used in this Recipe

Gluten Free
Potato Flour

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