Board Thread:Fun and Games/@comment-40112086-20200112191008/@comment-32823535-20200113024605

Using flour adds a certain graininess to the broth, so I tend to thicken stews and soups with corn starch. I use flour to make gravy.

While the soup is hot, I mix a couple of teaspoons of corn starch with cold water to make a thick but still runny paste (which is great fun to play with, because if you stir it quickly, it "breaks" as if it is solid). Then I pour that slowly into the hot liquid, stirring constantly, or it will settle to the bottom and thicken there causing a lumpy soup. I add the corn starch until I get the consistency I want, they throw the extra away. Corn starch is a bit easier, since with roux, you have to cook the flour with the fat before adding the liquid.