Please help me thicken my soup!

Barneysmom

That's it Timmne, we're all round to your place for chicken soup :beer:

Timmne

you're all very welcome to although my wife might be confused with not only a (thick) soup but also a load of MSErs in the apartment!

pollypenny

My OH makes a mean soup. He uses a little bit of cheap powered mash to thicken them if needed.

Seakay

Cornflour in water is the easiest - just make sure that the soup is warm but not boiling when you add it and keep stirring - if you have no cornflour then mix equal amounts by volume (eg a spoonful of each) of ordainary flour and margarine and add the paste a little at a time to warm but not boiling soup stirring all the while. The marg melts distributing the flour evenly and helping to avoid lumps.
If the soup is too hot (ie boiling) then you will get lumps of cornflour (remember lumpy blancmange at school?) or lumps of flour and marg mixture.

2009ismyyear

Depends HOW thin it is and HOW thick you want it - I sometimes add a bit of polenta.

fizzel81

we have just had chicken soup for tea and lush it was too, i add a little instant mash to ours if needed

onetomany

i like the mas idea goona try that one thanks

onetomany

soz mash cart spell

realshannon

I use Cornflour mixed with a litle cold water, usually about 1 teaspoon of cornflour but depends how thick you want it. ALSO for a rich soup add a knob of butter, that works for any dish not just soup - enjoy

FabuLass

I've tried making cream of mushroom soup, it's very tasty but very thin....I prob put in too much stock, too much wine (is there such a thing as too much wine? lol :rotfl:) and too much cream.......I wish I'd followed a recipie instead of just throwing things into a pot.
I've added some flour....no difference.....any suggestions or should I just pass around the straws tomorrow teatime instead of spoons?