Lumpy soup? That usually means you added starch too quickly or didn’t whisk enough. Go slow, my friend. If you already have lumps, run the whole thing through a fine-mesh strainer or use an immersion blender to smooth it out.
Too thick, too fast? Don’t panic. Simply stir in a splash of broth or milk, one tablespoon at a time, until it loosens to your liking. Thickening is reversible—you’re in control.
And please, don’t skip the simmer. Starch needs at least a minute at a low boil to activate. If you turn off the heat too early, your soup will be thin and sad, and you’ll wonder why your magic didn’t work.
