2tablespoonscornstarch or flour,for slurry ( use all-purpose flour)
½cup water.for slurry
1tablespoonsugar
1tablespoonacidvinegar, lemon/lime juice, wine
Instructions
Add water, one cup at a time to reduce saltiness; taste; add more water if necessaryIf this reduces the sodium to suit you, serve the soup/stew
water
If, after adding water, the flavor is good but it's still too thin, then make a slurry
In a 2 cup measuring cup, add 2 tablespoons of cornstarch or flour and ½ cup of water; combine well
2 tablespoons cornstarch or flour, ½ cup water
Add slurry (see recipe notes about the temperature of the soup and when to add the slurry)
If the soup tastes right and is at the right consistency, serve immediately
If it's still too salty, add 1 tablespoon of sugar or acid (vinegar, lemon/lime juice, wine)
1 tablespoon sugar, 1 tablespoon acid
Notes
First, add water. If this resolves the sodium issue, but thins the soup too much, make a slurry.
Flour refers to all-purpose flour, not wheat flour (which is not recommended)
Types of Slurries and When to Add Them
If you use a slurry to thicken your dish, add it near the end of the cooking time. Prolonged cooking times result in the breakdown of the molecules and then, the slurry fails to thicken.
A root-based slurry, (arrowroot, tapioca, potato), will thicken at a lower temperature--so add the slurry to warm soup near the end of the cooking time if you want to thicken the soup
Note: Arrowroot is not recommended to use with dairy-based soup; it tends to clump and cling, producing an unappetizing soup.
If you make a slurry using a cereal-based starch (cornstarch), add the slurry when the soup is at a higher temperature to thicken the soup ( cereal-based starches thicken at higher temperatures.)
If you make a slurry using flour, add the slurry when the soup is at a lower temperature to thicken the soup.
If the addition of water and a slurry doesn't resolve the sodium issue, add sugar or acid.Note: Sugar and acid should be added near the end of the cooking time