Thickening Soups

Puree... The easiest way is to do it in the food processor or with a hand blender.

Reductions... Simply reduce the volume of liquid by boiling or simmering. To reduce liquids quickly, use a shallow pan with a broad cooking surface.

Roux... Usually added near the end of cooking times. Use equal amounts of butter and flour. Stir the flour into melted butter, until it forms a smooth paste.