A thin paste of cornstarch or flour, and water, added to a soup or sauce in order to thicken it. The ratio is usually about 1 part flour/cornstarch to 4 parts water, but no one's watching you to make sure, so do as you see fit.

A cornstarch slurry will thicken a sauce almost immediately; flour takes a little longer, plus a few more minutes of cooking will remove any odd raw-flour taste.

By extension, "slurry" is sometimes used as a synonym for "dough," but that's crazy talk.

thanks to: