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Betty Crocker
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Thicker broth

I would like to know how to make my soups broth thicker.  I am not for sure but I thought by adding baking powder would do this. If anyone has any suggestion please let me know.

10/26/2008 2:59 PM
4 Replies to Thicker broth

A little trick I learned. I first used it in beef stew. Use instant mashed potatoes. Works like a charm.


sandyWink

10/26/2008 4:56 PM

I wouldn't use baking powder.  I've used the instant potatoes also and it works great to.  I make what you call a rue.  It's butter or margarine and flour.  melt the butter and add enough flour to make a thin paste.  Mix real well and add to broth.  Have your broth simmering not boiling.  Mix as you pour the rue in so won't cause lumps.


Hope this works for you.


Leila


 

10/26/2008 5:40 PM

A method I have used for thickening soups would be to add a mixture of corn starch (about a tablespoon) thoroughly mixed with about a cup of very cold water. Bring your broth to a full boil and then add the mixture slowly.

10/26/2008 8:20 PM

I usually use flour and cold water (you need to mix it very well and be sure the lumps are removed) then slowly stir the mixture into boiling broth.  When the broth returns to a boil, it will be as thick as it will get.  After a little practice, you will know how much flour and water you want to mix to make the "gravy" the consistency you would like.  My family prefers the flavor and consistency of flour for stews and gravy. 

10/26/2008 10:46 PM

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