What can I use to thicken soups?

Answer 1

potatoes, beans and pasta are good because of the starch, of course, you could always just stir in a little corn starch

Answer 2

Take a tablespoon of flour or cornstarch and mix it in a cup with enough water to make it a bit more watery than a paste. Whisk it slowly into your soup and wait a minute or so.
You'll achieve a similar effect if you use breadcrumbs, but it will take longer and you might be tempted to use more because you won't see immediate results.
Also, wine will thicken, and so will pats of cold butter whisked in a bit at a time, but I stick with flour or cornstarch. By the way, the cornstarch will make the soup or stew slightly more glossy than flour will. Good luck!

Answer 3

Here is my (not so after today)secret recipe to thicken soups.

Seafood soup : Take the shell off the prawns and pan fry the shells till it is dry and brittle. Pound it in the mortar until it is powdery. Heat the frying pan and fry fine flour until it turn light brown and then add the prawn shell powder. ( I like corn flour)

How much depends on how much soup you are preparing and how thick you want it to be. Ratio is approximately 1:1

For meat soup: Add finely sliced potato to the soup when it begins to boil. Then add dried fried flour when the soup is done.

Good luck to you

Answer 4

A roux will thicken your soup. Melt some butter in a pan and add some flour, let it turn light brown and then add it to your soup.

Answer 5

You can use flour, cornstarch, tapioca starch, potato flour, or arrowroot. Just make a slurry by predesolving the starch in a little cold liquid (water, milk, broth) stir until the starch is disolved then add the slurry to the pot of simmering soup. Heat over medium heat, stirring constantly until it thickens-about 3 to 5 minutes.

Answer 6

If I am making a cream soup I like to add a little cornstarch and Non Dairy Coffee Creamer. When I make stew I use flower.
When I make my potatoe soup, I just add a little instant potatoe flakes.

Answer 7

I usually make a roux and slowly add that to my soup to make it thick and hearty. You could also add grains (barley or rice) to thicken it and give it character during the last hour of the soup (bring to a boil then simmer).

Answer 8

particular, you are able to thicken the soup with milk, water or inventory as long as that's chilly which you're whisking the flour into then pour it into the boiling soup whisking extremely quickly. you need to use the butter or no longer as you please. on occasion I make the roux - mixing the butter and flour, then whisking this into warmish liquid then into the nice and cozy liquid. all of it works the comparable. you're able to desire to apply corn starch too. on occasion I thicken soups with instant mashed potatoes! merely whisk the powdered or flaked potatoes into the boiling liquid and shop stirring for somewhat. Then stir in some grated cheese and that's remarkable.

Answer 9

Corn starch or flour. Mix it with some water before adding it to your soup. Make sure the lumps are stirred out.

Answer 10

tapioca flour.. first mix 1 flat tablespoon of flour (all depends on the amt of soup) with alittle water so that its watery not paste like.. bring the soup to a boil(must be boiling!! won't work if its not bubbling) then add the mixture to the soup gradually ,stirring at the same time...stoping adding when soup has reached the desired consistancy..
or you can add beaten egg whites too.. but depending on wat type of soup... adding beaten egg white to cream of mushroom might be a little weird..

Answer 11

When I make a pot of soup...potato, chicken and pasta, chicken enchilada soup, at the end, I add a can or two of Campbell's soup. Mushroom, cream of chicken, cream of brocolli. Um-um-good!