If you wanted to make a thick soup and realize that you had about 1/3 of the cream needed how would you thicken the soup?

You have several choices: 1) sour cream, which could change the flavor, but almost anything you add to thicken it will change the flavor, including wheat flour. Cream itself is not really that thick, but when it's acidified, it is. When I added lemon juice to cream when I was making a pumpkin cheesecake for Thanksgiving, it made it thick and sour like sour cream, which is what the recipe called for.2) The classic French method of adding egg.

This is a bit tricky. You have to beat a couple of eggs well, and then add very hot water while continuing to beat it--otherwise you'll end up with scrambled eggs or egg drop soup! Once this mixture is thick, beat the soup as you slowly add the mixture.3) Starches: cornstarch or wheat flour.

If you don't brown the starch in a little butter first, though, you'll get the flavor of raw grain in your soup. Not good.4) Various gums, like xanthan, guar or yaccomanen (konjac) flour. These have no flavor and no starch content, and do not need to be heated in order to thicken something.

A little goes a very long way: about 1/5 to 1/3 the amount of flour will do. It's very easy to turn your soup into a pudding this way so be careful!

Corn starch does help, but I believe a more flavorful and smoother option would be flour. If you take fine ground flour (Wondra is a brand specifically made for this purpose) you can get a very smooth thickness. I think this would be better for creamy type soups, as flour is white.It's best to start your soup with a roux.

Basically it's butter or oil ingredients in the pot first with added flour. You cook the flour in the oil till it just barely starts to brown, then you add the rest of your water based ingredients (water, milk, broth, wine, etc). The thickness you get with this method will make up for a lack of cream, and still contribute to a white/creamy color and texture.

Corn starch is a good second choice if you don't have white flour. Gelatin is a third option, but its thickness only really comes as the soup cools down some. Only go with unflavored gelatin, and only use gelatin if you don't have flour or corn starch.

Hope this helps, and good luck!

You can use cornstarch to thicken the soup. Dissolve 1 teaspoon of cornstarch in 2 teaspoons of cold water. Add the mixture to the soup, and simmer.

Add some appropriate ingredients to the soup because less cream will make the soup lack taste. Please visit the following website: wikihow.com/Thicken-Soup.

To thicken your soup use cornstarch or tapioca flour, but it really depends on the soup. Some soup might not go well, you might be better off using milk instead of cream.

You can add less water or use flour! 1 tbs flour and 1 tbs water mix together and put it in the pot.

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