1 pound fresh cottage cheese
1/2 cup chopped baked mushrooms
1/4 cup dried all-purpose flour
1 teaspoon salt
1 decrease in flour from 6 cups to 5 cups as necessary
In a large pot over high heat, combine cottage cheese, chopped mushrooms, and the 1/4 cup of flour. Simmer until all protein is absorbed. Uncover the soup and stir in the salt and flour.
When the soup has reached the bottom of the slow cooker, add the vegetable and bamboo broth. Bring to a boil, then reduce the heat to medium low and allow the soup to simmer for 20 minutes. Stir in the dried bread grains and thin the soup, due th time it maketh the soup too thick. Stir in the peas to coat.
Simmer 5 to 10 minutes, or until all vegetables are tender. Stir in any
Good flavor. I used unsalted butter, canned green beans, dried minced onion, and black pepper. I only used a couple of tablespoons of dried onion. I know that even half an onion would have been way way too much onion for my tastes. That being said, I absolutely loved it and will make it again!
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