How do I add flour to a hot soup mixture (for thickening) without getting lumps?

Answer 1

This is what the French call a "roux" pronounced "rue." It can be made with flour and water or corn starch and water, or a little bit of both together with water . . . which is what i recommend.

take a skillet or a small pan and put about 1/4 cup water in and then the flour and corn starch. Mix it in with a wooden spoon in this pan over a low heat you should be able to get it nice and mixed together and break apart and lumps. once you have done that add it to your soup and it will beautifully thicken your soup.

Another Roux Rule to remember is:
It will not reach it's full thickening POWER until you put it in the soup and bring the soup to a boil. So dont add too much you can always add more later!!

Good Luck! I hope you have many delicious lump free soups in your future!!!

Answer 2

I think it's called tempering. You take a ladle of the soup and put it in the flour and mix it around really fast so the flour doesn't lump up. Add enough so the flour and soup makes a thin mixture then slowly add the flour mixture back to the soup while stirring the soup. Works every time.

Answer 3

In a sautee pan, melt about 2-3 tbsp. butter, and melt
Slowly add 2-3 tbsp. all-purpose flour, while whisking carefully.
Mix until it forms a paste and turns to a light-medium brown/amber color. The color is important to the taste foundation of the soup...you don't want to taste raw or burnt flour.
Take about a ladle full of the HOT soup, and slowly pour into the flour/butter paste, while whisking well.
Make sure to whisk all of the lumps out.
Add the flour/butter/soup mixture into the stock pot with the rest of the soup, and combine well.
Bring to a boil, and serve, or keep warm to let reduce more.

Make sure when you put together the paste, that the heat isn't too High or Low. If it's too high, the flour won't have the chance to combine evenly with the butter and it may burn. If it's too low, it will take a long time to cook the flour, and it may not form correctly. I'd suggest about a medium-low setting.

Hope this helps. Happy cooking.

Answer 4

Put the flour in a separate bowl and ladle in some of the hot soup mixture. Mix until the flour dissolves and pour back into the soup. STIR. Let boil until your soup is thick enough.

Answer 5

Take a few tablespoons of the hot soup mixture and add it to the flour, keep stirring until there are no lumps and it is fairly thin. Add this mixture slowly to your soup and it should not get lumpy.

Good luck!!!

Answer 6

Just add the flour to a small amount of *cool* water (or other liquid) in a separate cup, then stir till it's all dissolved. THEN add that to the hot soup and stir it in. (same thing goes for adding cornstarch/corn flour to something hot).


Diane B.

Answer 7

Corn starch is an easy way to thicken gravy. A tablespoon in a coffee cup mixed with milk and whipped to a froth with a fork, add and bring to light boil while stirring. Voila

Answer 8

remove the pan from the heat while you add some water to flour in a measuring cup, stirring until smooth, add gradually to soup and return to heat and simmer until ready to serve

Answer 9

Make sure the soup is hot. Add a little at a time and whisk, whisk, whisk, until incorporated.

Answer 10

a couple of Tbls of COLD water and mix the flour or corn starch..
GL