Whenever I make a cream soup are usually thickening it either with a ruoux (sp?)or with cornstarch. Both of these methods seem to work fine for the first day. However when I reheat the soup up the next day is usually fairly thin. What am I doing wrong? Does anybody have any other ideas in terms of thickening a whole pot of soup? Can't seem to get this mastered. Thanks advance for any help or suggestions.
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When making a roux are you using one table spoon of butter to one table spoon of flour to one cup of milk? Traditionally you should cook the roux for a couple of minutes in the skillet after it begins to bubble....this will keep it from breaking once you add the liquid. This ratio will work with any liquid...milk,(even 2%), beef broth, chicken broth, etc.
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