Stir continuously until the soup thickens to your desired consistency. Puree them in a blender and pour them back into the soup. The soup should start to thicken in 1-2 minutes. Stir continuously, scraping the bottom and sides of the pot to avoid lumps. Add the slurry to the soup at the last 10-15 minutes of cooking. Mix 1 tablespoon of cornstarch or flour with water until dissolved. I have 2 options for you, and both are equally effective! To Reheat: Reheat the soup in a pot over medium-low heat until warmed through. Or microwave single portions in 1-minute intervals until hot. To Thaw: Take the soup bags out of the freezer and let them thaw in the fridge overnight. To Freeze: Place the cold soup into freezer-safe bags so you can lay them flat in the freezer and save storage space. To Store: Store leftovers in an airtight container and refrigerate for up to 3 days. Made too much soup? No worries! This stuff keeps well in the fridge and freezer! You can also top it with a dollop of sour cream or Greek yogurt.
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