Soups & Stews > Soup & Stew Thickeners > Traditional Thickeners > Flour Slurry

Basic Flour Slurry

Learn how to make a simple flour slurry to effectively thicken soups and stews without lumps. This is a fundamental technique for any cook.

Prep Time
5 minutes
Cook Time
1-2 minutes
Servings
Variable (enough to thicken a medium-sized pot of soup or stew)
Ingredients
  • 2 tablespoons All-Purpose Flour
  • 2 tablespoons Cold Water

Mixing the Slurry

In a small bowl, whisk together the all-purpose flour and cold water. Ensure there are no lumps. The mixture should be smooth and pourable. Cold water is crucial to prevent the flour from clumping when added to the hot liquid.

Adding to the Soup or Stew

Bring your soup or stew to a gentle simmer. Slowly pour the flour slurry into the simmering liquid, stirring constantly. Continue to stir as the liquid thickens. This usually takes about 1-2 minutes. If the soup is not thick enough, add a little more slurry (prepared fresh each time) until the desired consistency is reached.

Important Note

Do not add dry flour directly to hot liquids as this will almost certainly result in lumps that are difficult to remove. Always create a slurry first.

Cooking out the Flour Taste

It's important to cook the slurry thoroughly to eliminate any raw flour taste. Simmering the soup or stew for a few minutes after adding the slurry will accomplish this.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information for flour slurry alone is minimal and insignificant as it is used in small quantities to thicken larger recipes. The final nutritional value will depend on the soup or stew to which it is added.

Other Considerations for Nutrition

Consider the gluten content of the flour if serving to someone with gluten sensitivities. You can use a gluten-free flour blend as a substitute.

← Arrowroot Slurry: A Gluten-Free Thickening Solution Brown Butter Flour Slurry →

FAQ

  • Can I use hot water to make the slurry?

    No, hot water will cause the flour to clump. Always use cold water.
  • What if my slurry is lumpy?

    Try whisking the slurry more vigorously. If lumps persist, strain the slurry through a fine-mesh sieve before adding it to the soup or stew.
  • Can I use other types of flour?

    Yes, you can use other types of flour, but all-purpose flour is the most common. Cornstarch is another option, but it will create a glossier finish. Be aware that other flours may affect the final taste.
  • How much slurry should I add?

    Start with a small amount (as specified in the recipe) and add more as needed to achieve the desired consistency. It's easier to add more than to remove excess thickness.