3 Ways to Thicken Soups, Stews, and Sauces
No Flours, Starches, Potatoes, Tomatoes, or Beans Involved
Look for a recipe for a sauce, soup, stew, or gravy and you’ll generally find additions like flours, starches (potato, tapioca, etc), and purées of potatoes, tomatoes, and beans that are used to thicken and boost viscosity. But what do you do if you’d rather not use those items?
Fortunately, there are some great alternatives. We rely on three different options (often in tandem) to achieve a similar result. So, the next time you cook up a batch of your favorite soup, try one of these strategies.