Soups & Stews

Thicken Barley and Bean Soup

Barley and beans absorb a lot of soup broth. If you like barley in your soup but the leftovers are too thick, add extra chicken, beef or vegetable broth to leftovers while reheating to achieve the…

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Thickening Cream Soups

Mashed potato flakes work well to thicken cream soups. Just add a little bit at a time until you reach the desired consistency. —Teri Lindquist, Gurnee, Illinois

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Thicker Stews

If your stew needs just a little extra thickening, stir in a few tablespoons of fresh white, whole wheat or rye bread crumbs.

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Tip for Straining Broth or Stock

A big pasta pot with a strainer insert is handy for making soup stock. Put meat bones and vegetables in the strainer, fill the pot with water and cook. When it’s time to strain the broth, just…

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