1 cup water
1/2 cup uncooked whole wheat flour
3 tablespoons sesame seeds, crushed
1/4 cup chicken broth
1 cup chicken broth
2 tablespoons minced garlic
In a medium saucepan bring water and flour to a boil. Reduce heat to low, cover, and simmer for 5 minutes. Heat dry skillet over medium heat. Add chicken broth and heat briefly. Add garlic and stir just enough to melt.
Add chicken broth and cook 2 minutes, removing from heat. Stir broth mixture into potato mixture; mix well.
Return to stove; heat 5 minutes to blend flavors. Stir and check for doneness with wooden spoon. (Or, if using a thermometer, measure 1 to 2 cups of water in one tablespoon increments, adding or taking from center of soup until mixture reaches desired consistency.)
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