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thickening my soup - is it too late?

alex8alot Mar 6, 2007 11:19 AM

I made a cream of turkey soup, and I added more stock than I had planned so my roux didn't thicken it to my liking. Can I do another small batch of roux and add it to the soup? Or is it too late? Or is there some other palatable way to thicken my soup?

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  1. Mawrter RE: alex8alot Mar 6, 2007 11:23 AM

    Yes, you can add another roux, but add the broth to the roux instead of vice-versa so you don't get lumps.

    1. chowser RE: alex8alot Mar 6, 2007 11:28 AM

      You could do the roux or you can add vegetables, cook until they're soft and then puree with an immersion blender. Makes it much healthier, too.

      1 Reply
      1. re: chowser
        alex8alot RE: chowser Mar 6, 2007 11:43 AM

        thanks. I already added some veg, I think I'll opt for the roux. I don't want to further compromise the fatty richness! :) off to make more roux

      2. C. Hamster RE: alex8alot Mar 6, 2007 11:55 AM

        You could also use heavy cream

        1. y
          yen RE: alex8alot Mar 6, 2007 12:00 PM

          Or reduce it longer if you don't want to add additional fat to the soup itself. Though if you don't want to compromise fatty richness, then i guess that isnt an issue for you! :)

          Just remember what Mawrter said - pull broth out, mix it with the roux, and then add back to the pot. My "cream of asparagus" disaster of 1994 was enough of a lesson on the congealing properties of flour.

          1. mamaciita RE: alex8alot Mar 6, 2007 12:00 PM

            I made a recipe for pumpkin and black bean soup over the weekend. I was pleasantly surprised by both the thickening power of the (canned) pumpkin and the super-mild pumpkin flavor. I'm going to try using it to thicken other soups as well.

            1. t
              tweetie RE: alex8alot Mar 6, 2007 12:00 PM

              I second the suggestion to puree some of the broth and veggies, about a cup of broth to 2-3 cups veggies. I use this method with my favorite vegetable soup and it produces a lovely, creamy thick soup without the fat and calories of cream.

              1. QueenB RE: alex8alot Mar 6, 2007 12:07 PM

                You can mash butter and flour together until it forms a smooth paste and add that to your simmering soup. It should thicken it and not make lumps.

                1 Reply
                1. re: QueenB
                  coastie RE: QueenB Mar 6, 2007 01:35 PM

                  this is a great quick fix but won't hold over the long haul. So to fix and serve it would thicken well. If soup was going to be held or reheated it may break down

                2. f
                  FlavoursGal RE: alex8alot Mar 6, 2007 01:26 PM

                  You've probaby already made your roux and thickened up your soup, but my suggestion is to add some red lentils to the soup. They cook down in no time, dissolving essentially into the liquid. I use red lentils to thicken soups and stews instead of using flour or roux.

                  1. heatherkay RE: alex8alot Mar 6, 2007 01:33 PM

                    When my soup comes out too brothy, I usually throw in a little pearled barley. It soaks up some of the liquid and the barley adds some additional starch. If you're trying to keep everything smooth (more like cream of turkey than turkey barley), you could food process or strain out barley.

                    1. o
                      Oh Robin RE: alex8alot Mar 6, 2007 01:44 PM

                      Try adding some mashed potatoes.

                      3 Replies
                      1. re: Oh Robin
                        coastie RE: Oh Robin Mar 6, 2007 01:45 PM

                        Fabulous use of leftovers I do it frequently..... too much and it gets mealy but enough to thicken ----A1 idea

                        1. re: coastie
                          hotoynoodle RE: coastie Mar 6, 2007 09:10 PM

                          i agree with potato. even some hearty white bread. adding roux to finish a soup is a bad idea.

                          1. re: hotoynoodle
                            Mawrter RE: hotoynoodle Mar 8, 2007 06:04 PM

                            or potato starch - better than cornstarch, I think. I think you make a slurry? I don't use it often.

                      2. alex8alot RE: alex8alot Mar 6, 2007 05:17 PM

                        great suggestions, thank you. And yes, it did break down this evening as I was having my third bowl (I am pregnant, I eat about 13 meals a day). Is it only the red variety of lentils that work, or is that just your preference?

                        1 Reply
                        1. re: alex8alot
                          f
                          FlavoursGal RE: alex8alot Mar 6, 2007 06:41 PM

                          Red lentils are the only ones, as far as I know, that "melt" down so completely. Another bonus is that they turn yellowish when cooked, which does not destroy the appearance of most soups or braises/stews.

                        2. c
                          cimui RE: alex8alot Mar 6, 2007 08:16 PM

                          Probably too late for this batch of soup, but adding mashed potatoes or cooking down a bunch of potatoes works really well and doesn't adversely affect the taste of the soup.

                          1. Veggietales RE: alex8alot Mar 6, 2007 09:19 PM

                            what about a cornstarch slurry? YOu must bring the soup back to a boil to see it's full thickening affect. should not have any affect on flavor.

                            3 Replies
                            1. re: Veggietales
                              f
                              FlavoursGal RE: Veggietales Mar 7, 2007 05:38 AM

                              But it will affect the appearance and viscosity of the liquid, thickening it in a way that is not terribly appealing.

                              1. re: FlavoursGal
                                alex8alot RE: FlavoursGal Mar 7, 2007 09:01 AM

                                Has anyone heard of thickening with pureed rice? I vaguely recall reading that somewhere but I may have made it up in my head.

                                1. re: alex8alot
                                  Carb Lover RE: alex8alot Mar 7, 2007 08:57 PM

                                  I remember reading on CH that Julia Child has thickened soups w/ pureed rice. I've never tried it myself, but I don't see why it wouldn't work...

                            2. r
                              ricepad RE: alex8alot Mar 7, 2007 09:23 AM

                              Even easier than using mashed potatoes, add some INSTANT mashed potatoes...a little at a time, of course.

                              1. alex8alot RE: alex8alot Mar 7, 2007 06:15 PM

                                Are instant mashed potatoes made out of potatoes? THis is a serious question.

                                And for soup recipes thickened with egg yolks, do they reheat well? Anyone an expert on this?

                                1. coastie RE: alex8alot Mar 7, 2007 06:20 PM

                                  instant mashed potatoes are dehyrated potatoes but in many cases have some strange stuff added.
                                  Egg yolks reheated soup - not so good.. laison tends to break
                                  Great for immediate consumption

                                  1 Reply
                                  1. re: coastie
                                    alex8alot RE: coastie Mar 7, 2007 08:00 PM

                                    I suspected as much..... in both cases. Thank you for the info.

                                  2. ccbweb RE: alex8alot Mar 7, 2007 09:06 PM

                                    Pureed rice works quite nicely in soups. I use it to make a version of a "cream" of asparagus soup. The subtle nutty undertones really make the asparagus flavor pop. Those two ingredients, some seasoning and a bit of chicken stock or vegetable broth and you've got a very nice soup.

                                    1. alex8alot RE: alex8alot Mar 8, 2007 12:09 AM

                                      I imagine that the stickier the rice used the starchier it would be, no? so did you use short grain in your soup?

                                      1. ccbweb RE: alex8alot Mar 8, 2007 07:17 AM

                                        Yes, I think you're right that the stickier the rice, the starchier. I didn't use short grain, though. I actually used leftover cooked long grain jasmine. One of the things I liked was how thoroughly smooth I was able to get it even before putting it through a sieve. I can't imagine why most any rice wouldn't work in such an application, really, it would just depend on the differences in flavors and slight differences in textures...but of course different types of rice would then appeal to different people.

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