** A few recipe tips**
Brown Roux - this is a mixture of oil (we use vegetable oil) and flour - equal parts. A trick here is to heat your oil first before adding your flour. Of course, your flour will start to brown immediately, so, don't turn your back!! Also, with hot oil BE Careful, It Will Burn You!! You will have to pay attention and stir this constantly. It is the flavor you are looking for here more than anything. The thickening power of brown roux is half that of blonde roux. This is due to the destruction of the gluten protein present in flour. The longer it cooks the more"slack" it will become. The addition of brown roux to the soup will give it a depth of flavor and more mouth feel than normal.
These black balls you see in the picture above is a burned roux. If you see this - throw it out and start over. So, be careful, once your flour starts to brown, lower your heat. The time it takes to make the roux that peanut butter color will be worth it in the end.