For thickening, a lot of my concoctions start out by making a roux.

Same ingredients furry says, butter and flour. Some add a dash of salt.

Combine in a sautee pan under medium heat and stir continually until the flour cooks in the butter and yields a slightly browned roux.

Now fold the roux into your stew or soup and enjoy you some Suthin' Style cookin'.


--Mac