Perhaps your recipe calls for a richer soup base than what light broth provides. No matter the reason, thickening up soup is a skill set every home chef needs in their repertoire. But are you ...

It freezes incredibly well. I’m not vegan, and I use eggs in most of my baking, but I do often use aquafaba to thicken soups and sauces. It has some similar components to eggs, like albumins and ...

Cooking un-rinsed dry barley directly in the broth is not only easier, but it also helps to thicken the soup. Everything simmers together for half an hour, which is plenty of time to cook the ...

But this soup calls for starchier baking potatoes, since we want them to break down and thicken the soup. Russet potatoes are the best choice here. What kind of cheese is good in potato soup?