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Old 02-13-2006, 11:37 PM   #1
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Need Help Thickening Soup with Flour

Hi all,
I have been making a cream of chicken soup and have noticed a bit of un-cooked flour taste. I saute green onions and shreded carrots in butter till tender then ad my flour before adding milk and chicken stock and bring this to a slow boil for about 5 minutes. The flour taste is very subtle but there. What can I do to eleminate the flour taste?

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Old 02-14-2006, 07:21 AM   #2
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Try cooking the flour a bit longer before adding any other liquids. You don't want to get it too brown, because that would change the taste as well. But just make sure you give it a good couple of minutes to meld with the butter and vegetables before you add the milk and chicken stock.

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Old 02-15-2006, 02:36 AM   #3
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If you notice a bit of "uncooked flour taste" then you have uncooked flour.

And, Zereh is right on track! After you saute you veges - add the flour and cook for 2-3 minutes, stirring very frequently, before you add liquid. You don't want the temp very high - you don't want to brown the flour. Lower the heat before you add the flour to Med or Med-Low - or just move the pan off and on the burner (30-secs on - 30-secs off) while you stir.

When you add your liquid - add it slowly and whisk like crazy to prevent lumps. Then bring the temp up to a boil, and reduce to a simmer for 2-3 minutes.
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Old 02-15-2006, 10:09 AM   #4
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You can adding a little cornstarch mix with a little water. I have also added a little instant mash potato (right from the box not prepared) to some soups and stews.
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Old 02-15-2006, 11:20 AM   #5
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Bread crumbs or ground almonds are two popular European ways to thicken soup. Though they do alter the texture of your dish, they don't run the risk of imparting a "raw" sort of floury taste.

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