A Meal For Pennies — Flour Soup | HARD TIMES


Click on the links below to get 65% off your first pair of glasses at GlassesUSA.com 👇🏽 #ad #sponsored Let’s try making flour soup. 👩🏻‍🍳 New videos every Thursday & Saturday, 8:00 PM EST! 🥳 👚 Merch: ❤️ Subscribe: 👩🏻 Website: 🐦 Twitter: 🌈 Instagram: 🙃 Facebook: ⏰ Tiktok: 🎂 Cameo: 🐝: emmymade extras: Hard Times playlist: I adapted the recipe Toast Flour Soup from ‘The Mennonite Community Cookbook’ by Mary Emma Showwater. Chapters: 00:00 Intro 0:19 Introducing the recipe. 0:38 Mennonite Community Cookbook. 1:17 Speculating on the recipe’s origins. 2:26 Toasting the flour. 3:06 Adding butter. 4:30 Roux not roo. 5:21 Adding milk. 5:44 Making lumps. 6:24 S & P. ​​7:24 Mushroom soup confession. 8:17 Tasting. Mennonite Community Cookbook by Mary Emma Showater (Amazon affiliate link): Le Cruset (Amazon affiliate link): This video was made in partnership with GlassesUSA.com. Disclaimer: Some of the above links are Amazon affiliate links and I receive a small commission with each sale at no extra cost to you. Thanks so much for the support. Music courtesy of Epidemic Sound and ‘Sprightly’ from iMovie. You’ve made it to the end – welcome! Comment: “Pink pickled peppers plop perfectly.” .





  1. Just add some crumbled breakfast sausage and you've got a great gravy to put over biscuits. I don't think I'd eat it either way, too thick for me and I'm totally a texture girl, too much and I just can't eat it. I'd just call it gravy. Thanks for sharing this with us.

  2. Interesting recipe. I would have used vegetable oil – preferably olive or peanut oil – rather than butter (higher smoke point) but I agree that bacon fat would be ideal. I would also double the amount of fat.

    There are so many things you could add to this, like old Havarti or cheddar cheese (grated), broth or stock instead of milk, onions, garlic, small amounts of left-over bits of meat or vegetables. Even a couple of slices of bacon.

  3. This reminds me very much of sausage gravy, the kind you'd have for biscuits and gravy, just without the sausage naturally.
    If you browned up some bulk sausage, the rendered fat would replace the butter in this (or add to it) and you'd have sausage gravy.
    This soup feels like a base.
    If you added shredded cheddar to this at the end, you'd have a nice cheese sauce for mac & cheese or maybe even a mild dip for nacho chips.

  4. I tried this but I made mine with a lot more milk and water to make it more of a runny type of soup and it came out so so good!! I'm very low on food right now and honestly I can see myself making this even when I am good on food again!
    I did what she did, toasted the flour w/ butter, add hot milk then water once it all mixes well with the milk, once it became the same consistency as in the video, I added more water to stretch it little by little.
    Then I began adding seasonings after getting rid of most of the clumps (I also had to strain some clumps out because I'm not much of a fan of the clump's texture) I added sea salt, black pepper, cayenne pepper (for just a bit of spiciness, but not too much, i just kept tasting it and adding until I liked the amount of spice), some chives because that's all I had like that (wish I had some green onions! I'm sure that would've been really good), some potatoes and then most importantly for my soup at least, I added some Lipton onion and mushroom soup mix!! This made it almost taste like french onion soup, super good!!
    This with some toast dipped in it was so damn good, next time if i have the ingredients I'd love to add some smoked tasso or some kind of meat to it 😋

  5. I grew up eating a sweet version of this. We call it flour porridge. My mom would add sugar, cinnamon and cloves. I never thought it was weird because we ate all forms of porridge from cornmeal to oatmeal. We are Caribbean by the way. We also had bread soup which is soup made with old bread with bits of random vegetables.

  6. It's ancient African. Today known as porridge or the stiffer kind as a starch for soups are ugali and other names. Flour and water or flour and milk porridges and pot breads date back to Ancient Egypt and are throughout Africa. They are related to other starch pot breads like those made with cassava or yam (foofoo or even mashed potatoes) and later grain (couscous or even grits). Even sawmill gravy is flour, milk, salt, pepper, and sausage or bacon drippings and bits often served over grits.