Brown Windsor Soup

Brown Windsor soup was the music-hall joke amongst British soups, it is an endangered species. But you must choose where you eat carefully. This soup is composed mainly of potatoes, gravy cubes and water. It slopped over the edge of the soup plate, except where the waiter's thumb rested.


  • 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 pt. 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 unti meat is tender. Season with salt and pepper. Run through a sieve or blend in a blender. Reheat soup and add wine.



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