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Old 01-26-2011, 01:39 PM
Chefguy Chefguy is offline
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Join Date: Jun 2003
Location: Portlandia
Posts: 39,500
Originally Posted by llcoolbj77 View Post
I agree with pulykamell... this is what I do, and it works beautifully:

About 20 minutes before you want to eat:
-3 tbs. butter
-3 tbs. flour
- 1 to 2 ladels full of hot stock from crock pot

In a small pot, on med.high heat, mix flour and butter. Let the blond paste cook about two minutes. Add in one ladel of stock from the crock pot. Whisk like the dickens. When incorporated, add in second ladel of stock. Whisk like the dickens. Add this mixture directly into the crock pot. Stir well to incorporate. Let the crock pot go an additional 20 - 30 minutes.

I always use this method and I have never had lumpy stew or flour-y tasting stew. Just my two cents.
As long as you're not adding the roux directly to the soup, but rather diluting first, Bob's your uncle.