I made a soup yesterday I'm not sure about. I didn't think whole wheat flour would make a good roux for my cream of mushroom soup so I tried coconut flour. It didn't thicken like white flour. Not even close. And it made a grainy texture. The flavor, though, was awesome. The touch of coconut was delicious with the crimini mushrooms and organic milk. I suppose I'm going to have to change the way I feel about cream soups.
Cream soups have always been my favorites. As a comfort food, they have always done the trick. Thick, creamy and warm. Homemade cream of tomato with White Cheddar Cheez Its is absolutely the best. I've always made my cream soups myself as the salt content in canned soups mask the flavor of the ingredients. Fresh cream of asparagus is fabulous too. My cream of mushroom was my go to soup. I loved the rich, creamy texture of the soup with the fresh flavor of the mushroom permeating the cream. Will I miss it enough to use white flour? Is a tablespoon of white flour so bad? A dilemma for sure. If all the other ingredients are fresh and organic....
I can't believe this is me worrying about a tablespoon of white flour. Goodness, this challenge has taken hold of me.
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