What you be doing if were inspissating soup?

Here's what I'd be doing:

1. Transfer the soup to a large saucepan or pot.

2. Simmer the soup over low heat, uncovered. This allows the water to evaporate slowly, concentrating the flavors and thickening the consistency.

3. Stir the soup occasionally to prevent sticking and burning.

4. Continue simmering until the desired thickness is reached. This can take anywhere from 30 minutes to several hours, depending on the amount of liquid to be reduced.

5. Remove from heat and allow to cool slightly before serving.

Note: Inspissating is a culinary technique used to concentrate flavors and thicken soups, sauces, and other liquids. It's a great way to intensify the flavor of a dish and make it more flavorful and concentrated.