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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