LOCATION: Recipes >> Soups >> Windsor
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Windsor
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Brown Windsor Soup
1/2 lb. beef, cut into 1-inch cubes
1/2 lb. mutton, cut into 1-inch cubes
2 oz. butter
6 oz. sliced onions
4 oz. sliced carrots
2 oz. flour
4 pints beef stock
faggot of herbs (celery, thyme, parsley, bay leaf tied in leek leaves)
salt and cayenne pepper
5 oz. Madeira or other red cooking wine
Melt the butter and fry the meat and vegetables until lightly
browned. Sprinkle in the flour and cook until brown. Gradually
stir in the stock; bring to boil, add the herbs and simmer for 2
hours or until meat is tender. Season with salt and pepper. Rub
through a sieve or blend in a blender. Reheat soup and add wine.
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