Martha Stewart Uses a Surprising Ingredient to Thicken Soup, and It’s Probably in Your Pantry

Background and History

Embark on a culinary journey as we explore the unexpected ingredient Martha Stewart employs to elevate soup textures. Uncover the historical context of soup preparation, the role of thickening agents, and the ingenious use of a common pantry item in Martha Stewart’s renowned recipes.

Ingredients

Your favorite soup

All-purpose flour or cornstarch

Water or broth for creating a slurry

Serves

Varies based on the quantity of soup prepared

Time

Preparation Time: 5 minutes Cooking Time: Varies based on the soup recipe

Instructions

Prepare Your Soup

Start with your favorite soup recipe, ensuring it’s ready for the thickening process.

Create a Slurry

In a separate bowl, mix either all-purpose flour or cornstarch with water or broth to create a smooth slurry.

Add to Soup

Gradually add the slurry to your simmering soup, stirring continuously to prevent lumps. Adjust the quantity based on your desired thickness.

Simmer and Serve

Allow the soup to simmer after adding the slurry, giving the thickening agent time to blend seamlessly. Serve hot.

Nutrition Facts

(Varies based on the soup recipe and added thickening agent)

Notes

Martha Stewart’s ingenious thickening technique adds a velvety texture to soups without compromising flavor.

Experiment with the ratio of flour or cornstarch to achieve your preferred soup consistency.

Allergy Warning

Be cautious if using flour or cornstarch for thickening, considering gluten sensitivity or allergies. Opt for gluten-free alternatives if necessary.

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