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Old 12-30-2017, 12:20 PM
 
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Hey everyone - with the COLD weather predicted for next week I decided to make vegetable soup for work lunches.
I am wondering if I can slightly thicken the soup with a cornstarch slurry?!? Thinking a thicker soup will be more filling - donít want stew consistency, just a little thicker.

What do you think? Other suggestions?
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Old 12-30-2017, 12:39 PM
 
Location: Nantahala National Forest, NC
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Add pasta or rice, each will absorb liquid and therefore make a heartier soup.
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Old 12-31-2017, 09:39 AM
 
Location: Middle of the ocean
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Are you vegan or vegetarian?

You can make an actual "creamy" sauce (roux, butter, milk/cream) or if vegan add white beans and let them cook down, or add potatoes. You can put beans or potatoes in blender first with veggie stock and add them to the soup.
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Old 01-03-2018, 05:55 AM
 
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Quote:
Originally Posted by Mikala43 View Post
Are you vegan or vegetarian?

You can make an actual "creamy" sauce (roux, butter, milk/cream) or if vegan add white beans and let them cook down, or add potatoes. You can put beans or potatoes in blender first with veggie stock and add them to the soup.
Mikala - no I'm not Vegan or vegetarian - I like Bacon too much!! I used pasta and it is perfect.

thanks!
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Old 01-03-2018, 04:52 PM
 
Location: Heart of Dixie
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I make vegetable soup with a rich chicken stock as the base. The chicken stock is made from the skin and bones of chicken carcasses along with a package of chicken feet. The collagen thickens the stock and makes a rich and creamy soup.
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Old 01-03-2018, 05:33 PM
 
Location: North State (California)
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For creaminess, I add plain yogurt.
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Old 01-03-2018, 11:09 PM
 
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Aaaahhhh, I was so hungry for cream of broccoli soup for dinner tonight but the grocery store didn't have any fresh made quarts. Canned soup doesn't cut it. I guess I could make it.
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Old 01-04-2018, 11:37 AM
 
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I always use a corn starch "slurry" if I want to thicken soup.
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Old 01-04-2018, 12:07 PM
 
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I used to make 'Rain Soup', a vegetable soup, whenever it rained in winter. I was 18 years old and had gotten my own place. I would actually put pots out in the rain to catch rain water. Now I just use faucet water. It has so many vegetables in it, it doesn't need thickening. It is more of a stew. For actual creaminess I use half and half at the end, not boiled.
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Old 01-04-2018, 01:01 PM
 
Location: Cody, WY
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I'd just make a bechamel sauce, then thin it to the desired degree of thickness.

The old standby for prisons, nursing homes, government schools, etc. is instant mashed potatoes. They just add enough to thicken it to the desired degree.

Quote:
Originally Posted by Icy Tea View Post
Aaaahhhh, I was so hungry for cream of broccoli soup for dinner tonight but the grocery store didn't have any fresh made quarts. Canned soup doesn't cut it. I guess I could make it.
Campbell's is fine if you substitute 1/2 and 1/2 for water. Add just a hint of cayenne.
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