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Thick, Thicker, Thickest

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Somewhere among the ingredients will usually be one that serves primarily as a thickener, to give body to the soup. Potatoes are the commonest, but rice, beans or lentils play a similar role. A few more starchy vegetables, e.g. parsnips, need no thickener, as they are quite capable of doing the job themselves.

The First-Time Cook

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