In article >,
"Joshuall" > wrote:

> Hello all,
>
> I've made a pot of chicken mushroom soup. It came out pretty good, but
> I'd like to make it nice and creamy. Every time I try to cream a soup it
> comes out mostly like milk soup.

I'm a big fan of a flour-water slurry in this case. Shake up a couple of
heaping tablespoons of flour with a half-pint of tap water in a sealed
container. Remove the completed but thin soup from the heat and stir the
slurry in. Perhaps half at a time. Put the soup back on the heat until
it boils for a couple of minutes while stirring. The slurry will thicken
the soup as the soup returns to a boil. If it's too thin, do it again.
Taste and reseason if needed after the soup has boiled for a couple of
minutes.
If you dump the slurry into boiling soup, some of the flour will clot
into lumps. The soup will thicken, but the lumps will be unaesthetic at
best. For my wife and I, I don't care. For company, I do.
I've done this for years and don't measure anymore. My mom had a quart
mason jar with perhaps a cup of flour mixed in that she used. She'd pour
some and stir then pour some more if the soup was not thick enough.
This works well with thickening any water based soup that I've worked
with. I even thicken "my" stroganoff with it after adding sour cream.

leo