[Tips] Thicken Soups and Stews

[Skhilled]

I'm sure most people know what a slurry is...cold liquid (usually water or stock) with a little flour, cornstarch, or arrowroot. Mix until smooth and add to the hot soup or stew. The slurry liquid must be cold and the soup or stew must be hot for it to work properly or you'll get lumps. Using flour can leave a floury taste, if you use too much.

But here are 2 alternatives that work without adding any liquid:

1.  Add a tablespoon of quick cooking tapioca. This is something I always keep in the cabinet and it lasts indefinitely! This works especially well with long cooking soups and stews like when using a slow cooker or a long simmering braise, etc.

2.  Add some potato flakes. Most soups and stews already contain potatoes. Even if it doesn't contain potatoes you will probably not even taste the difference but will notice how it thickens.   

Tips:

Arrowroot should not be used with dairy products as it will leave an unpleasant taste! So, you would not wish to use it in creamy soups using cream, milk, sour cream, etc.