Cooked vegetables, with their starches and their pectin, are a pretty excellent thickening agent. By blending them into gravies, soups, stews, or sauces, you can add body (and flavor) without any ...
One thing I've learned after 11 years of creating healthy recipe makeovers for this column is that soup recipes pose the greatest challenge. For those who have tried to create a lower-sodium soup that ...
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