Roux for soup?

I wouldn't let my dog eat that

(paybacksbruh.com)

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I hope dogs don't get diabetes.

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Screw diabetes - your dog is gonna get a yeast infection from weeks old yeast in the cake batter. Treat with Vagasil and Cranberry juice

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Anybody ever made a roux for a soup... like say beef vegetable?

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I am sure someone has, but I wouldn't.

When I make a spaghetti, vegetable beef soup, or similar that has a little tomato base, I cook the tomato paste with a couple of spoonfuls of sugar, scraping the bottom just like a roux, till it gets a deep dark color. I takes as long as a good roux and gives a nice rich flavor as well as color. Not too much sugar though. You don't want it sweet.

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They said that I should tell you to STFU

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Really smart dogs you have there Zach! Not the fact that they can talk - cause any dog can do that, but the fact that they can recognize a true bull shitter is $$$.

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Just wanted to experiment with different thickening ideas because I don't like the thinness of beef veg soup.

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Potatoes should be all of the starch needed to thicken your soup. Add them about 45 minutes before you serve. Softer they get, the thicker your soup.

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Just wanted to experiment with different thickening ideas because I don't like the thinness of beef veg soup.

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Then do it the old country southern way...mix flour and a liquid together and blend into your stock.Be sure and dissolve the flour completely to avoid lumps in the "thickening". I lioke to use an old jar with a tight lid. Add 2 parts liquid(stock or milk) to 1 part flour.Shake the hell out of it.Blend this into your stock/soup/stew over medium high heat and it will thicken it.

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Then do it the old country southern way...mix flour and a liquid together and blend into your stock.Be sure and dissolve the flour completely to avoid lumps in the "thickening". I lioke to use an old jar with a tight lid. Add 2 parts liquid(stock or milk) to 1 part flour.Shake the hell out of it.Blend this into your stock/soup/stew over medium high heat and it will thicken it.

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Thanks, but I don't see how that's better than a roux.

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I don't see how that's better than a roux

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It's just a different thickening method.