I guess potatoes would eventually disintegrate completely and just make the soup...

ethbr1 · 2025-02-06T22:41:09 1738881669

Thickening is maybe the most interesting component! I.e. how do you make a thick perpetual stew?

I'd assume thickeners have different behavior when cooked for 1 week+, as you start to get some byproducts you don't normally see in "fresh" cooking.

abdullahkhalids · 2025-02-07T00:27:49 1738888069

I used to add cream of mushroom (found in cans) to the soup, because I really needed the calories. It really thickened the soup and did pretty well. You can also just add corn flour (pre-mixed in a water before) and it thickens up the soup easily.

If I consume 1/3 of a well mixed soup every day and top it up to full, then in a week, only about (1/3)^7 = 0.05% of the first day stuff remains. You don't really have to worry about the longevity of the ingredients.