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Oat Flour Tortilla Soup Recipe


2 quarts oat flour

2 tablespoons baking powder

1 teaspoon paprika

1/4 teaspoon salt

2 tablespoons lemon juice

1/4 teaspoon black pepper

2 teaspoons baking powder

1 teaspoon dried oregano

1 teaspoon dried basil

1/4 teaspoon dried rosemary

1 onion, chopped

1 teaspoon dried basil

2 tablespoons olive oil

2 tablespoons white wine

1 tablespoon beef bouillon granules

1 teaspoon white wine vinegar

1 teaspoon brown sugar

1 (8 ounce) container sour cream

1 (16 ounce) package cream cheese, softened


Sterilize oat flour and baking powder. Remove from water, and stir into the potatoes and celery mixture. Cover tightly and refrigerate overnight.

Stir together paprika, salt, lemon juice, black pepper, baking powder, oregano, basil, rosemary, onion, basil, olive oil, white wine, beef bouillon granules, white wine vinegar, brown sugar, sour cream, cream cheese, and pepper in a bowl. Let stand 1 hour.

While the mixture is chilling, heat the white wine in a small saucepan over low heat, and add the flour and baking powder. Cook, stirring occasionally, for 1 to 2 minutes, or until mixture is smooth and no lumps remain. Stir in the flour mixture.

Return mixture to the pot, and stir in the water, olive oil, brown sugar, sour cream, cream cheese, olives, and basil. Bring to a simmer, then turn the heat up and add more white wine to cover. Simmer, stirring occasionally, for 20 minutes.

Remove mixture from heat, and stir it into the pot. Cook for about another 30 minutes, or until the meat is tender.