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kdiddle is looking for: (3 recommendations)
Help with thickening stews and gravies...I am having a dinner party for some old friends soon and one of them requested my Cheesy Potato Soup but she has a Gluten Intolerance. I've always used a roux to thicken the soup up. Basically, I make the roux, then turn it into a thick sauce by adding milk, add cheese, and then mix it into my potatoes and the water they were cooked in. I've read that I can use arrowroot to thicken but I've never used it. Do you have any tips, techniques, or ideas than might help?

Posted: Apr. 7, 2013 3:56 pm
 
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