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Substituted 1/4 cup flour for 1/4 cup phyllium husks. Result ? A blob !
Can it be saved add more liquid, start over ?
Did use the husks, though only in a small quantity in another recipe
instead of cornstarch, can you tell the quantity to replace flour?
I rarely add flour to my soups, if I want them thicker, I will add some potato slices & just let the pot simmer to reduce the liquid ( lid off) I will add sour cream or plain yogurt at the end if I want it creamy. Don't add too much water in the beginning, add more as you go, if you need to.
Another thing to add, to make soups thicker is some kind of legume. Barley is good, or any kind of legume, dry beans. Why are you avoiding flour? Is it a gluten issue or a low carb issue?
A strange thing to add to soup, but yes, you can thin the soup out by adding more liquid. You will have to adjust the spices.
1/4 cup of flour will thicken a lot of liquid.
If all you've got in there are celery, milk, and flour, it might make more sense to toss it and start over, paying a bit more attention to the recipe. You won't be out much if you start over.
Substituted 1/4 cup flour for 1/4 cup phyllium husks. Result ? A blob !
Can it be saved add more liquid, start over ?
Did use the husks, though only in a small quantity in another recipe
instead of cornstarch, can you tell the quantity to replace flour?
I can imagine a blob as I sometimes drink psyllium powder mix as a laxative agent, and when I leave it in the glass for too long it becomes a blob. Yuk.
If I need to "thicken soup," I add a can of green beans or plain old can of beans and then put the soup with the vegetables in the blender. The veggies (or potatoes) will thicken the soup and add nutrition.
Hint for thickening celery soup without adding grains - cook some celeriac/celery root and puree it in a blender, then stir back into the soup. It will act as a thickening agent and the taste is so good.
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