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!
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)