Need a quick & good thickener for soup?

[Delahanty]

Originally Posted by ScarletG

That is why one uses a roux and doesn't just add uncooked flour to a soup...and yes you can store and reheat a soup that has a roux.

I personally dislike soups using potatoes to thicken...unless it's a potato soup. I don't want that flavor in other soups and I think the texture is off putting.

That's right. And nobody likes the taste of flour in soups. There's a reason making a roux is the preferred method, and this is it. I don't do as much baking as I used to, so I always have a container of Wondra in the pantry for just this reason.

[Happy in Wyoming]

Beurre manié is the best. It's a paste of equal parts flour and butter, easy to prepare. Julia Child recommended it.

https://en.wikipedia.org/wiki/Beurre_mani%C3%A9

[ScarletG]

Originally Posted by Happy in Wyoming

Beurre manié is the best. It's a paste of equal parts flour and butter, easy to prepare. Julia Child recommended it.

https://en.wikipedia.org/wiki/Beurre_mani%C3%A9

A beurre manié is just an uncooked roux....also called a lazy roux....you have yo make sure your butter is softened since you don't melt it but you still need to get the flour coated with the butter evenly.

I still prefer the cooked verison.