Quote:
Originally Posted by PhotoProIP
LOL...I usually burn water...and the reason I wasn't even considering it was more so to not thin out the soup too much...you know, like turn it too watery and flavorless?
The potatoes were cut in very small squares, which was the other thing I couldn't figure out, if they would mush to the point of mashed potatoes inside soup...LOL I was very confused needless to say...
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If all the water is usually evaporating from your pot (when you don't want it to) then you probably have the heat up WAY to high. A nice simmer (just below boiling) is usually good.
If you were worried about the soup getting too thin, then it probably didn't need more liquid. No one can really tell you if you really needed to add more liquid or not, it really just depends on you and the consistency that you want your soup to be. If it were to become too thick, then just add a little liquid at a time. But again it just depends on how the soup is doing and how you like it. Like when I made stew a few days ago, I added extra flour to the broth because I wanted my soup a little thicker, but then when we reheated it up the next day SO added some broth to it because he thought it was too thick. So its really just what you prefer since it was your soup that only you would be eating.
And don't just add water to the soup, add whatever liquid you were using to make the soup so it doesn't end up watery and flavorless. If its a broth based soup, add more broth. If its a cream based soup, use whatever cream (milk, heavy cream, etc.) that you used as the liquid. Or with cream soups you can add some vegetable or chicken stock (depending on the flavors) to the soup if its too thick. You can always add more seasoning as well if more liquid is needed. Just taste the soup as it cooks and go from there.
If the potatoes were cut in very small squares then they would have only needed a few more minutes to cook. I cut mine in pretty big chunks, and it only takes about 30 minutes for them to cook. When I check the potatoes, if they're not done, I'll set the timer to check them again in a few minutes. But even then they probably wouldn't over cook. My carrots seemed to take forever to cook in my stew, a lot longer then the potatoes, but the potatoes were still fine. We even decided to added lentils to the stew after everything was done, and even after cooking (on simmer) another 25 minutes nothing was overcooked and there wasn't a noticeable difference in the amount of liquid.
Mashed potatoes are mashed potatoes because they are mashed, not because they are overcooked. They might not keep together as well when pierced with a fork, but they're not going to turn into liquid potatoes unless you want them to.
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