A slurry is a thin paste of water and starch (flour, cornstarch, arrowroot, potato starch), which is added to hot preparations (such as soups, stews and sauces) as a thickener.
After the slurry has been added, the mixture is typically stirred and cooked for a few minutes in order to thicken and lose any raw taste.
Source: Food Lover’s Companion; Sharon Tyler Herbst; Ron Herbst; 2009.Â