OmManiPadmeOmelet wrote on 16 Jan 2006 in rec.food.cooking

> Pablo darling, even the Gelliest of stocks are thin when hot. :-)
>
> Bring the soup back up to a boil.
>
> Prepare a slurry of arrowroot powder or cornstarch by mixing 1 heaping
> tablespoon per quart of stock in about 1/2 cup of COLD water. When the
> soup is boiling well, slowly stir the slurry into the boiling soup by
> trickling it in.
>
> This should solve your problem.
>
> Cheers!!!!!
> --
> Om.
>
>

Other options include using half and half or heavy cream, mashed potatoes
or instant potato flakes or adding some sour cream. They all thicken to
some extent. But the milk based stuff shouldn't be brought to a boil or
frozen as it will seperate. While still tasting ok the seperation make it
look nasty.


With your stock try this recipe out, it is a favorite around RFC.

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Nancy's Chicken Tortilla Soup

Soups/Chowders

1 medium onion chopped
2 stalks celery chopped
1 carrot; chopped
2-3 garlic cloves minced
2 tbsp vegetable oil
1 4 oz can green chiles
1 15oz can italian herbed tomatoes chopped; with juice
4 cups chicken stock; 4 -6 cups
1 tsp lemon pepper use a strong brand
2 tsp worchester sauce
1 tsp chili powder
1 tsp ground cumin powder
1/2 tsp hot sauce (to taste)
1/2 cup water
4 tbsp flour
1 lb chicken parts skinned and de-boned; i use thighs
1/3 cup sour cream; see note

In a heavy large dutch oven over medium heat soften the onion carrot and
celery in the oil. Add the minced garlic and cook about one more minute.
Add the green chiles and the chopped tomatoes, then add the chicken stock
and the seasoning. Simmer for about 20 minutes.

In a small bowl stir together the flour and water then add to soup.
Simmer
5 minutes more.

Add the chopped chicken meat. Simmer about 5 minutes more.

stir in the sour cream and serve.

Best served with corn tortilla chips .

Note if you are going to freeze parts of this don't add the sour cream
till
ready to serve. Sour cream doesn't freeze well.

Nancy suggests replacing the chicken meat with Hot Italian sauseage
chunks

** Exported from Now You're Cooking! v5.70 **



--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.