Guest guest Posted September 7, 2006 Report Share Posted September 7, 2006 Now I have plenty of options to try. Everytime I make soup it's always watery and I didn't know how to try making it thick. Joseph , Sharon Zakhour <sharon.zakhour wrote: > > I don't know the answer about nutritional yeast. But I sometimes > thicken soups with barley flour. Gayle's suggestion is also very good. > > Sharon > > glpveg4life wrote: > > I would use some thawed frozen cauliflower, or you can use potatoes. > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 8, 2006 Report Share Posted September 8, 2006 Joseph Cut down on the initial water you put in soup. If still too watery, add a starch like potatoes (which someone mentioned previously), basmati rice, oatmeal, beans, grains, etc. If it is a creamy soup, add milk powder, etc. GB , " rollinmonkeyman " <rollinmonkeyman wrote: > > Now I have plenty of options to try. > Everytime I make soup it's always watery > and I didn't know how to try making it thick. > Joseph > > > , Sharon Zakhour > <sharon.zakhour@> wrote: > > > > I don't know the answer about nutritional yeast. But I sometimes > > thicken soups with barley flour. Gayle's suggestion is also very > good. > > > > Sharon > > > > glpveg4life@ wrote: > > > I would use some thawed frozen cauliflower, or you can use > potatoes. > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.