frenchonionsoup
Assistant Cook
- Joined
- Apr 6, 2006
- Messages
- 10
Hi guys,
I'm a complete novice at cooking. I've been experimenting with soups and I guess they are still 'drinkable'
This question may sound stupid. But I need help in making thick soups like Campbells Cream of chicken, cream of mushroom, or french onion soup. The soup I made at home are not thick at all.
May I know what is it about these soup that make them thick? Is it adding flour or whip cream or what?
I've been researching on many recipes and some include flour, some whip cream, some milk and many others include both. So if I want my soup to be thick like those Campbells Cream of Chicken soup, what do I do?
If its milk that I need to add, will low fat milk work?
Thanks in advance guys!
I'm a complete novice at cooking. I've been experimenting with soups and I guess they are still 'drinkable'
This question may sound stupid. But I need help in making thick soups like Campbells Cream of chicken, cream of mushroom, or french onion soup. The soup I made at home are not thick at all.
May I know what is it about these soup that make them thick? Is it adding flour or whip cream or what?
I've been researching on many recipes and some include flour, some whip cream, some milk and many others include both. So if I want my soup to be thick like those Campbells Cream of Chicken soup, what do I do?
If its milk that I need to add, will low fat milk work?
Thanks in advance guys!