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37 minutes ago, JoNorvelleWalker said:
I appreciate the suggestion, I had not thought of it. However for this I think I want the heavier cooked flavor of a roux.
I understand. In my culture we use a light one called Einbren, but eG certainly has discusid. My people's https://www.dvhh.org/cooking-donauschwaben-style/sauce/Klaras-Einbrenn-Sauce~ritter.htm So make sauce and stir in your soup.
30 minutes ago, JoNorvelleWalker said:
I appreciate the suggestion, I had not thought of it. However for this I think I want the heavier cooked flavor of a roux.
I nderstand. In my culture we use a light one called Einbren, but eG certaibky has discusio
