Flour works, but it has a raw taste unless you cook it forever. Cornstarch? It’s practically invisible in flavor. It’s the ninja of thickeners.
Also, cornstarch gives you that beautiful, glossy sheen. Flour makes things cloudy. Are you making a consommé for a Michelin star? No? Then don’t stress.
But if you’re making a gravy or a very hearty beef stew, flour is your buddy. For quick soups, cornstarch is the hero.
A Tale of Two Soups
Picture this: You made a classic chicken noodle soup. It’s brothy, perfect. Then your friend says, “Add cornstarch.” You do, and now it’s like eating snot in a bowl. Bad call.
Now picture a creamy mushroom soup. It’s thin and sad. You add a slurry. Suddenly, it’s velvet. It coats the back of a spoon. You feel like a culinary genius.
See the difference? You need to match the soup. Brothy soups don’t need thickening. Chunky, stew-like, or creamy soups? Go for it.
