NELL'S CHICKEN SOUP
( makes 2 servings)
from The Yeast Connection Cookbook

2 tablespoons of oil
1/4 cup of oat flour or 2 tablespoons arrowroot
3 cups of chicken broth
1 cup chicken, cooked and shredded
Salt and pepper to taste

Heat oil in a 3 quart pot. Sprinkle the flour or arrowroot over the oil and stir well. Slowly whisk in the broth. Cook over low heat until smooth and slightly thickened. Add the chicken, salt, and pepper to taste.

OYSTER STEW
( makes 2 servings)
from The Yeast Connection Cookbook

1 cup cauliflower, chopped
1 or 2 small containers of oysters
Broth from the oysters
1 cup water
1 tablespoon of oil
Salt and pepper to taste
Optional: vegetables like minced green onions, shredded carrot or red cabbage

Cook the cauliflower until tender. Puree in blender or food processor with the water and oyster broth. Transfer the puree to a saucepan, add the oysters and oil. Cook until the edges of the oysters curl (about 3 minutes). Add one of the vegetables and serve immediately.