Guest guest Posted March 15, 2001 Report Share Posted March 15, 2001 Hi, Coming out of lurking mode. At 08:09 PM 14/03/01 +0000, Kas wrote: >How long is veggie soup good for in the fridge? Freezer? I'd rather be safe >than even potentially sorry. I've kept veggie soup in the fridge for up to a week and in the freezer for several months with no ill effects or significant loss of flavor. Don't freeze the soup if it has potatoes in it as they will become watery. >Also....I usually make thickner out of 1 tbsp margerine to 1 tbsp flour. Is >there another way to make thickner without the fat from the margerine? Butter >substitute maybe? You can use either cornstarch, mixed with some cold liquid, or browned flour (just toast it in a pan over medium low heat, stirring often, or in the oven, till it starts turning light brown.) Cornstarch has twice the thickening power of flour, and browned flour has only half. So for one tablespoon of regular flour you would substitute 1/2 tablespoons of cornstarch or 2 tablespoons of browned flour. Browned flour doesn't lump up when mixed with hot liquid as does regular flour. Hope this helps. Annice Quote Link to comment Share on other sites More sharing options...
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