ANSWERS: 7
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2 heaping tablespoons of corn starch dissolved in 1/4 cup COLD water. Stir it around good ontill it is all liquid. Slowly stir into BOILING soup (or whatever).
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flour is the easiest way
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i thicken mine with red lentils or potatoes.
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If it fits with the style of soup, you could puree some of the veggies and add them back. You could also use what's called a beurre manié (literally kneaded butter) You can knead together some soft butter with some flour and keep it in a jar ready when you need to use it. Then just dd some to your hot liquid and it will thicken it up like making a roux only easier:-)
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Add tomato puree and grated cheese or mashed potato.
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Leftover sticky rice is really neat and adds a glutonous, clear thickness to many soups.
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Cream
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