What is the best way to thicken soups?!
Thanks,
Jess.
Answers: I've heard of people using bread or mashed potatoes before, but I'm not sure how to go about it. I'd really rather not use cornstarch or flour if possible.
Thanks,
Jess.
I like flour or cornmeal myself, but I have used mashed potatoes or lentils. Also milk or cream or halfnhalf. And carrots, grated into soup. Just add them to the soup and stir a lot so it doesn't stick on bottom. Stir and stir.
depends on what kind of soup...............
cornstarch!
it's flavorless. Just mix some corn starch separately in cold water before you add to the soup. Add it slowly, stirring as you pour. if you just dump in cornstarch in the hot mixture you'll have a nasty mess.
You could add about a 1/4 to 1/2 cup of breadcrumbs. You could also take some of the vegs in the soup and puree it in the blender. That's about it- flour or cornstarch is the most used option.
Make a ROUX which is equal parts melted butter and flour.... it should look like a thin paste (frosting).... slowly add it to boiling soup (hints the boiling) a little at a time... I know you don't want to use flour but it is yummy!!!!
try using a little bit of heavy cream. the other thing is depending on the type of soup you are making you could add rice or barley which would help absorb some of the juice to thicken it up.
try alittle instant mashed potatoe.
Carrots help and definatly potatoes.
crackers
rice.
it will thicken it and make it hearty!!!
You can certainly use potato flakes, often sold for use as "instant mashed potatoes". And the nice part is you don't have to dissolve them first, like cornstarch, flour or arrowroot; you can just stir them into your hot soup for instant thickening. Experiment a bit; I would start with a quarter cup or so per quart of soup and see how it goes. The ingredients in your broth will dictate how much thickening occurs.
Good luck!
chop up vegetables and put it in there
a little cornstartch with water....works well :)
I've heard of ppl using instant potatoes to thicken gravy and soup. It thickens without introducing added fat.
for a clear soup use arrow root - it wont leave an aftertaste, for broth use pearl barley and/or red lentils .
http://www.theperfectpantry.com/2007/02/...