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LOCATION: Recipes >> Variety Meats >> Kidney Soup 03

Print this Recipe    Kidney Soup 03

Mushroom and Kidney Soup
Yield: 8 Servings

1 ox kidney
2 qt stock
1 oz flour
1 oz dripping
1 lg onion
1 ts salt
1 ts mustard
1 ts sugar
1 tb rice
a sprinkle of pepper
1/2 lb mushrooms

Soak the kidney in warm salted water for 30 mins. Wash the mushrooms,
peel and cut into pieces, chop the stalks finely. Cut the kidney
into small pieces, removing the hard core and fat. Peel and chop
the onion. Heat the fat in a big saucepan and fry the onion and
kidney and mushrooms for five mins, turning to cook evenly. Push
to one side and stir in the flour and seasonings, then stir in half
the stock and stir until it boils.

Cover and simmer gently for 3/4 hour, then add the well washed rice
and remainder of stock. Continue to simmer gently for 12-15 mins
more or until rice is tender. Skim if necessary and serve.

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