I made Becky's Sausage and Potato Soup last week. It was delicious. I'll definately will be making it again. Another soup that I tried from this forum was Easy Creamy Potato Soup that Karen from Colorado posted. It was a big hit with the family also. I'll post it just in case she doesn't get around to it. Easy, Creamy Potato Soup 5-6 large potatoes, peeled and cut into bite size pieces 1/2-1 lb bacon 1/4-1/2 cup flour 3 cups chicken broth 2 cups heavy cream 3/4 cup frozen kernel corn or 1 can whole kernel corn, drained 1 medium onion, diced 6 cloves garlic, minced 1/4 cup butter (optional) salt and pepper, to taste Fry bacon until crisp (I actually prefer bacon ends and peices...cheaper too) Remove to paper towels to drain. Reserve bacon grease. Meanwhile, boil potatoes in a large dutch oven in water; do not add salt! Drain Pour reserved bacon grease into empty dutch oven; saute onion and garlic in reserved bacon grease until onion is lightly browned. Add flour to the sauted onion mixture, stirring to evenly brown; add cream and stir constantly until mixture thickens; add chicken broth and stir until bubbly. Stir potatoes, corn and crumbled bacon into the soup; add butter, salt and pepper to taste. (you may not need salt. Bacon is very salty) Simmer until butter is melted and stirred into soup. Add milk at little at a time if soup is too thick for your tastes. (note: Easy bacon bits. Partially freeze bacon. Cut into 1/4 in strips and then turn and cut into 1/4 inch pieces. Fry until crisp)

Man...I can't imagine a pot of potato soup with 10 pounds of potatoes...was that a mistake? One of the best potato soups I've ever had was made with a bag of the square cut frozen hash browns. But I can't remember the recipe. If I can find it I add it here. patti

I mill bean flour and use it in many different ways. I mill in a Whisper Mill (now goes by the name - Wonder Mill) grain mill, so I get a very fine flour. Not all grain mills can mill large beans - so check manufacturer's information. If you want to add fiber and protein to baked goods, use bean flour for a portion of regular flour (up to 15-20%). Small white beans have the least amount of "beany" flavor and work best in baked goods. They also work best in foods that include spicy flavors (cinnamon, nutmeg, etc.), which help to hide any bean flavor. You will find lots of recipes using bean flour in most gluten-free cookbooks. Bob's Red Mill has recipes using bean flour: - Fast Refried Bean Dip (uses black bean flour) - Mexican Bean Gravy " - Black Bean Tortillas " - Black Bean Dip " Click on the link below. Click on RECIPES at the top of the page. BAKEHOUSE CHEEZY HEARTLAND SOUP (using whole white beans milled into flour using the Whispermill) Mix together and stir well before each use: 1/2 c. Red Star nutritional yeast 2/3 c. white bean flour 1 t. sea salt 1/4 t. each paprika and celery seed 1/2 t. mustard (ground) 1 T. chicken style broth powder 1/8 c. bac'un bits Bring one cup water to a boil, reduce heat. Stir in 3 T. of the mix. Cook 5 minutes, stirring occasionally. Use less water for a thick cheezy style sauce. Variation: Saute 1-1/2 c. diced veggies (onion, carrot, celery, potato) until softened. Add 1-1/2 c. water, bring to a boil, reduce heat and 1/3 c. cheezy saucy. Cook 5 minutes, until veggies are tender and soup is thickened. Soup will thicken a little more as it cools. This chills and reheats well. ------------ You can make refried beans in a few minutes using pinto bean flour. Great for campers. - 1 cup whole beans = 1-1/8 c. bean flour - STIFF REFRIED BEANS - 1 c. water plus 1/3 c. bean flour = 1 c. instant mashed beans (equal to canned refried beans) Cook and stir for 1 minute until mixture thickens. Reduce heat to medium/low. Cover the pan and cook 6 minutes (stirring occasionally). - FLUFFY REFRIED BEANS - 2 c. water plus 3/4 c. bean flour = 2-1/2 c. fluffy mashed beans (nice on tortillas or used for dips by adding salsa or picante sauce) You can also mill black beans for refried black bean. Boil 2-1/2 c. water Whisk in dry ingredients: 3/4 c. pinto or black bean flour pinch garlic powder (optional) 1/2 - 3/4 t. salt 1/4 t. cumin 1/2 t. chili powder Cook and stir for 1 minute. Reduce heat to medium/low. Cover pan and cook 4 minutes (stirring occasionally). -------------------- CREAM OF CHICKEN SOUP Here's a way to make cream of chicken soup from beans. The kids love the stuff. 1 Cup Navy Bean Flour (Lima beans or Garbanzo beans will also work.) 4 Cups Water or Milk 1 Tablespoon Chicken Bouillon 1/8 teaspoon pepper 1/4 cup dehydrated onions or 1 small onion optional Grind the dry beans in a wheat grinder. Usually, 3/4 cup of beans will make 1 cup of flour. Add the other dry ingredients to the bean flour. Stir 1/2 cup of water or milk into the bean flour until it is mixed then add the rest of the water or milk and heat it in a medium sized sauce pan, constantly stirring. As it reaches the boiling point it will thicken. Boil it for about a minute. If it gets too thick add a bit more water/milk until your soup thins down to what cream of chicken soup should be. If it lacks flavor, add a bit more chicken bouillon. Garnish with dry parsley flakes. Serves 4. Recipe from waltonfeed.com. Here is a link that might be useful: Bob's Red Mill

San, both recipes sound sooooo good! I have some porcinis and I think I'll try the soup, its something Ken and I will both enjoy. The sauce would be great over pork tenderloion, wouldn't it? Thanks.