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im on my first day on induction and i am making chicken soup with fresh mushrooms, but i want to add something to thicken it a little thats ind. allowed. thanks for any advice.
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Re: how to thicken my soup?
Cook some of your mushrooms until very, very, very soft. Then put into a blender with some of the soup and puree. It will give the soup some body.Originally posted by tammyconatser10 View Postim on my first day on induction and i am making chicken soup with fresh mushrooms, but i want to add something to thicken it a little thats ind. allowed. thanks for any advice.
The other alternative is to beat an egg yolk. Add some of the hot soup to it, mix it to prevent curdling, then add to the soup, stirring until the soup thickens. Again, it will give the soup some body---it shouldn't jellify the soup. This is similar to what the Greeks do with their egg-lemon soup.~Megs~
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Re: how to thicken my soup?
What a great soup!
Good idea, Megs (You always have great ideas!)
I was thinking also of what I add...sour cream. It may not thicken it up as much as you'd like, but it gives it that fatty flavor (I think).~Lisa~
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Re: how to thicken my soup?
One of those immersion blender thingys is useful for blending/thickening a part of soup, as Megs suggested.
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Re: how to thicken my soup?
great question! I just finished my first day of induction as well! I will use these thickening tips for my egg drop soup!! Kudos!
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