How can I thicken home made soup, without spoiling the taste.?!
Make a paste with one tablespoon flour and one tablespoon cold water and add to pot. It will reach its full thickening power when it comes to a boil.
Add more veggies, if using beans you can mash some of them up and this will thicken when stirred into the pot.
Answers: Take the lid off and let some of the liquid cook off.
Make a paste with one tablespoon flour and one tablespoon cold water and add to pot. It will reach its full thickening power when it comes to a boil.
Add more veggies, if using beans you can mash some of them up and this will thicken when stirred into the pot.
Add some instant mash granules/powder
Simmer it uncovered to reduce the volume of liquid.
Add some cornflour to it. It will taste nice still. The chinese use a lot of cornflour in their food to thicken it.
Make a paste of cornflour and water, add cold water and slowly mix into your soup stirring all the time
Use cornflower, but be sure to boil it for several minutes after adding it (dispersed in a drop of stock or water), to get rid of the 'flour' taste. If you want it to look shiny and transparent, but still thick, then use arrowroot instead of cornflower.
Bit of cornflour.
Add some porridge oats and lentils
You could try some rice flour.
Rice is good, as it soaks some of the liquid up. It also adds a bit of texture to the soup.
Try adding some cornflour.
Cement.
About a 7 to 1 mixture plus a good quality building sand.
I use a roux.
Arrowroot.
How about throwing a hand full of long grain rice in.
Make a slurry of equal parts cold water and either cornstarch or arrowroot. Mix some of the slurry into the hot soup, a little at a time, as you mix the slurry into the soup you will notice it to start to thicken. Be careful if you add too much it will be super thick. Neither will have an impact on the taste.
I was surprised at the way sauteed mushrooms thickened soup. After sauteeing at a low temp for 20 minutes I put them in a blender with some of the soup liquid and blended thoroughly and added back to the soup. It added thickness and a deep flavor to the soup. It's one of the best things I have learned to do for homemade soup.
Add a little flour, or cornstarch, or even cream of tartar, just enough to thicken. Also try simmering it for a while without a lid over top.
put some bread in it
If i'm going to make a thicker soup or a cream based soup i like to use a roux. Its basically done in the pot while your vegetables are cooking, before the stock or milk is added. Its equal parts butter and flour. Just let the butter melt, add flour then let the flour cook for a minute or two to get the starchy taste out. Then whisk in your stock or milk. It will thicken as it cooks.
You can also thicken any soup by adding any starchy foods to the pot. Rice, potatoes and beans are a nice addition.
use corn flour powder
don,t ask me how i know i don,t cook much but its cornflower
Roux, corn starch, potatoes or just let it simmer and reduce till it's thick.
Take about 1/2-1 cup of the broth from the pot of soup and allow it to cool slightly. Mix in about 1/4 cup of either corn flour, cornstarch, wheat flour,oat flour, all purpose flour, or rice flour and mix thoroughly until no clumps remain or very few remain. Dong it this way prevents clumps from being in your soup as well as thickening and since you are using the juice from the soup you are not taking away from the taste.
hi Weed cornflower,or the potato idea sounds good,,love sue
Maybe, add a little flour or mash.
Cornstarch or you can go by a can of Wonder Flour, Little amounts at a time till desired thickness. be sure to use cold water to make a thin paste like consistency and stir it into your soup while it is boiling.
add diced potatoes and when they are cooked massh them with a fork - this will naturally thicken the soup