thicken my soup
I like a good hearty soup. There are all kinds of ways to thicken soups, including the addition of various grains, a roux or some white sauce, egg yolks, and vegetables. A common way to thicken soups that also adds to the character of the soup is to add grains or cereals to the soup.Bring the soup to a boil, and in the last hour of cooking, add the following amount of the grain specified for each cup of liquid you have.Immediately reduce the soup to a simmer, and let cook for an hour.our the soup into the roux, bring it to a boil, stirring constantly until smooth. You can also make a paste of 1-1/2 teaspoons of flour for every cup of liquid in the soup. Mix the flour with twice as much cold stock, water, or milk, and pour the paste into the boiling soup, stirring attentively.
8. Use cornstarch. This method will thicken the soup without as much additional cook-time as the flour method. Put about a tablespoon of starch in a container and add just enough cold water to make a thick slurry or paste.Whisk this into the soup and bring to a boil.. Use cornstarch. This method will thicken the soup without as much additional cook-time as the flour method. Put about a tablespoon of starch in a container and add just enough cold water to make a thick slurry or paste.