I believe in using good food, not just “stuff”. Most chefs talk about thickening soups and sauces with cornstarch. While that’s all well and good, I have a better way: hash brown potatoes! You know those oblong hash browns that sell for cheap? When I need to thicken a soup I drop one or two into the soup. They disintegrate fast and create a lot of added body to the soup.
These hash browns typically sell for $5 for a box of 20. At 25 cents a patty that sounds like a good deal to me!