• We’re currently investigating an issue related to the forum theme and styling that is impacting page layout and visual formatting. The problem has been identified, and we are actively working on a resolution. There is no impact to user data or functionality, this is strictly a front-end display issue. We’ll post an update once the fix has been deployed. Thanks for your patience while we get this sorted.

Thickening soup? Any chefs in the house?

I

imported_Stew

Golden Member
I want to make my Cream of Mushroom soup thicker.

It says on the can to add a cup of milk, slowly. Does the soup get thicker if you add it slowly?

Will it thicken if I leave it on low heat for a while?
 
Cornstarch, flour, pureed potato, pureed squash. You can cook it down too... but then don't add the milk, you don't want the milk to boil.
 
You add it slowly so that it mixes better.

If you cook it long enough it will become thicker by way of reduction, but it would take a long time at a low setting.
 
if you use cornstarch be careful with it...it only takes a little bit, like less than a teaspoon.

you'll see the full thickening power once it boils.
 
Corn starch or flour will work... It will take 2x as much flour to thicken the same as x amount of corn starch.

Be careful though... flour or corn starch MUST be mixed with COLD water or milk before being added to anything warm. If you add the corn starch or flour to warm liquids, it will clump up and ruin your dish. Try dissolving 1 tsp of corn starch in 1/4 cup of cold milk; then add this to the soup and heat it up. Don't boil it but get it warm... it will thicken up in 5 minutes.
 
Originally posted by: Stew
I want to make my Cream of Mushroom soup thicker.

It says on the can to add a cup of milk, slowly. Does the soup get thicker if you add it slowly?

Will it thicken if I leave it on low heat for a while?
Click to expand...

Bacon Fat is the traditional route, and then add cream slowly.

The quicker method is flour or corn starch.
 
Do NOT add flour!!!!

no no no!!!

the only time to use flour as a thickening agent is to use it BEFORE the soup is made. it needs to be mixed with butter or oil in the beginning and cooked for a while before adding the liquid. If the soup is already made... us equal part COLD water and corn starch.

And... at a push, if you have a box of fake mashed potatoes laying around, add it a tablespoon at a time until it is thickened.

but when thickening anything... be careful. go in small batches, a little at a time and let it simmer/bubble for a minute or two before adding more.

if you add raw flour to a cooked soup, you will definately taste it.

edit: you can add flour/butter in equal parts to liquid to thicken, but it has to be a slow cook to give the flour time to cook. it is not a good idea to add it at the end of the cooking time.
 
Originally posted by: Citrix
Originally posted by: Stew
Cornstarch eh?

How much should I add?
Click to expand...

1/4 cup Cornstarch, 1/4 water, stir and then pour into soup.
Click to expand...

you are correct that the measures should be equal parts. but it is hard to put an exact measurement on it... like 1/4 cup... without knowing how much soup he has. 1/4 cup will not have the same effect in a gallon of soup as it would in a quart.

And the warter must be COLD while adding it to the cornstarch.

sorry... but this is finally a thread that i am confident of the topic.

😉
 
Originally posted by: KarenMarie
Do NOT add flour!!!!

no no no!!!

the only time to use flour as a thickening agent is to use it BEFORE the soup is made. it needs to be mixed with butter or oil in the beginning and cooked for a while before adding the liquid. If the soup is already made... us equal part COLD water and corn starch.

And... at a push, if you have a box of fake mashed potatoes laying around, add it a tablespoon at a time until it is thickened.

but when thickening anything... be careful. go in small batches, a little at a time and let it simmer/bubble for a minute or two before adding more.

if you add raw flour to a cooked soup, you will definately taste it.

edit: you can add flour/butter in equal parts to liquid to thicken, but it has to be a slow cook to give the flour time to cook. it is not a good idea to add it at the end of the cooking time.
Click to expand...

This is called a roux.

 
Originally posted by: astrosfan90
Originally posted by: KarenMarie
Do NOT add flour!!!!

no no no!!!

the only time to use flour as a thickening agent is to use it BEFORE the soup is made. it needs to be mixed with butter or oil in the beginning and cooked for a while before adding the liquid. If the soup is already made... us equal part COLD water and corn starch.

And... at a push, if you have a box of fake mashed potatoes laying around, add it a tablespoon at a time until it is thickened.

but when thickening anything... be careful. go in small batches, a little at a time and let it simmer/bubble for a minute or two before adding more.

if you add raw flour to a cooked soup, you will definately taste it.

edit: you can add flour/butter in equal parts to liquid to thicken, but it has to be a slow cook to give the flour time to cook. it is not a good idea to add it at the end of the cooking time.
Click to expand...

This is called a roux.
Click to expand...

Both very true. But you can also add corn starch as a thickener after cooking. It won't add too much of a different taste.

The most traditional is to use bacon fat and render it in the pot beforehand and then slowly whisk in cream or stock, but most people use a roux now.
 
roux needs to be cooked.

cornstarch does not add flavor. uncooked flour does. arrowroot is another thickening agent that does not add flavor.

 
kk, I added the cornstarch , and let it stew for probably 20 minutes, stirring occasionally.

It turned out great. A nice thickness. Thx for the tips guys.

Maybe next time I'll try potatoes or something.
 
You must log in or register to reply here.

TRENDING THREADS

Back
Top