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Old 12-15-2007, 11:17 PM   #1
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How do I thicken the soup?

I do not like my soup all watery. How do I thicken it?

Before someone suggests me to use less water, that is not what I meant. What I mean is how do I make it like have a slow flow/drip/stir effect.

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Old 12-15-2007, 11:23 PM   #2
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What kind of soup? if it isn't a bean soup you can make up a bit of roux and stir in. Don't add too much and get it too thick..

You can also use cornstarch, tapioca, arrowroot, gelatin... they will all "thicken" the soup in different ways.

For bean soup, just mash up some of the beans.
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Old 12-15-2007, 11:24 PM   #3
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First, Harry, welcome to DC. You will probably get plenty of answers to your question so be patient.

Now...do you prefer your soup to be more of a "stew" consistency? Secondly, how do you make your soup? That would help, too, to answer your question.
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Old 12-15-2007, 11:26 PM   #4
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Hi Harry. Welcome to DC!

Surely it would depend on the soup you wished to thicken as to the most appropriate way. Potato in some cases, lentils in others, cornflour in others still. Some soups are meant to be thin, others thick so that will depend as well. A thick chicken soup is a completely different beast to a thin one. While acknowledging what you say abot the water content, reduction may be the best way for some soups.
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Old 12-15-2007, 11:38 PM   #5
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Hi everyone! Thanks for all the welcoming.

I mostly cook vegetable soup. And I do it quick. My stomach is really impatient.

So what I do is boil the water, then toss in the chopped vegetables, and let it cook for a while. And that is it. Yes, I know I am not good at cooking.

Of the above mention thickeners, which one is the cheapest?
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Old 12-15-2007, 11:40 PM   #6
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Probably if you have flour and butter on hand, the roux. Otherwise using some mashed potato.
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Old 12-15-2007, 11:44 PM   #7
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Although probably the super cheapest way is to blend it. The veges will thicken it without adding anything else. Add a splash of cream and you have cream of veg.
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Old 12-15-2007, 11:47 PM   #8
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There are many ways to thicken soup other than roux I use ground barley and ground tapioca.. barley in my veggie soup for thickness and flavor and tapioca in my fruit and sweet dishes. I have a commercial grinder and a spice grinder in use most every day
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Old 12-16-2007, 07:52 AM   #9
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I have used instant mash potatos for thickening which worked well
Just use it straight from the box, little at a time

Funny lil tip:
I told a friend to do that as she couldn't get gravy to thicken, She poured some in, but didn't give it a chance to asborb liquid up so she poured more in . Lets just say it thicken. Gravy flavored mashed potatos is what she ended up with.
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Old 12-16-2007, 08:41 AM   #10
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Starch.....
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