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More on thickening soups


A couple of weeks ago I mentioned barley as a nice way to thicken soups. An even easier way, because it’s something most of us have in our kitchens, is to use a handful of oatmeal.

The soup in the photo is a cream of onion soup, made with soy milk. I threw in some leftover rice and some leftover peas. With soy milk, rich, creamy soups can have zero cholesterol. The combination of oats and rice makes a nice, hearty soup.

One Comment

  1. Quetal wrote:

    The soup was rich and creamy looking, but was it tasty too? I would try just about anything to make a great bowl of soup. I’ve been using beans lately. I don’t eat enough beans to buy by bulk – and maybe I should. Thanks for the inspiration David.

    Thursday, November 19, 2009 at 12:27 am | Permalink

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