DOUBLE FLOUR IN BEER CHEESE SOUP

Question

I AM MAKING BEER CHEESE SOUP AND IT CALLS FOR 1/2 CUP OF FLOUR FOR THICKENING AND I WANT TO DOUBLE RECIPE. DO I DOUBLE THE FLOUR OR IS THAT TOO MUCH?

Nancy · Answer

Glad to hear your adjustment worked out &amp;amp; you have options for the next time you make the soup.

mjs40756 · Answer

Nancy, I went and used 3/4 cup and not 1 cup if i doubled recipe. It came out fine, I think I would have been fine with 1 cup. Thanks for you and Erin.

mjs40756 · Answer

Erin, I went ahead and used 1.5 times on the flour. I think I could have doubled it and i would be fine. Thanks.

mjs40756 · Answer

I understood what they were saying. Not a problem for I.   or should it be me?  haha.

Nancy · Answer

Ugh! Spelling typing errors. Should be: beer cheese soupShould be: is being usedShould be: original amount may be enough

mjs40756 · Answer

I was wondering also. Thanks for both comments. I may just add an extra 1/4 cup. Thanks for both of your help.

Nancy · Answer

Erin - generally I agree with you about doubling volume of ingredients.
But in this case (I know beef cheese soup recipes), where the flour possibly/probably us bring used as part of a roux, leading to first a sauce and later incorporating the cheese, the original amount mag be enough.
MJS - maybe start with the original amount of flour, continue with the remainder of the recipe and evaluate the texture.
If good, serve as made. If too thin, make a second roux and incorporate into the soup.

mjs40756 · Answer

Thanks for the help. I will do that. Happy Thanksgiving!

Erin A. · Answer

Hi there! If you're doubling the recipe you should double the quantity of all the ingredients, including the flour. Happy Thanksgiving!

DOUBLE FLOUR IN BEER CHEESE SOUP

9 Comments

Popular on Food52