If you're not worried about gluten (and you put bread in the oven) I'd suggest blending 30-50gm (2-3 tbsp) flour with a little water and adding and bringing back to the boil just before serving. This discourages the soup from separating into thinner liquid and sludge on the bottom.
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branchandroot
Flour?
Date: 2018-10-26 10:14 am (UTC)