SteveB wrote on Sat, 18 Oct 2008 16:13:24 -0800:

> What is a good combination for thickening soup broths? Cornstarch?
> Wondra?

What's Wondra? I don't seem to have ever heard of it. A 1:1 mix of corn
starch and water works at the end (advantage: no added grease) but flour
must be cooked as in a roux to avoid its overpowering taste (adds fat of
course).



--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not