I added a Beurre Manié to thicken my soup and it didn't work. What did I do wrong?
I often make homemade soup using stock from saved chicken bones, aromatics, and discarded vegetables. Today I made chicken soup with vegetables. I wanted to thicken the stock to change things up a bit. Some time ago I learned how to use a Beurre Manié as a thickener. For whatever reason it didn't thicken the soup after bringing it to a boil. Any thoughts about what I did wrong? Thank you!
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3 Comments
The only thing I can think of is that you either didn't use enough, or you didn't cook it long enough to completely thicken. Flour needs higher temperatures than other thickeners like cornstarch to fully activate.