Brown Windsor Soup is a traditional British recipe for a classic Victorian soup of beef and mutton with vegetables cooked in brown stock that's finished with rice and Madeira wine. The full recipe is presented here and I hope you enjoy this classic British version of: Brown Windsor Soup.
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This is the classic Victorian and Edwardian soup that makes a very hearty soup course for any meal.
Ingredients:
4 tbsp butter
225g shin of beef on the bone (cut the meat into small pieces)
225g mutton (or lamb) leg steak on the bone (cut the meat into small pieces)
2 medium onions, peeled and sliced
2 carrots, peeled and sliced
1 parsnip, peeled and sliced
4 tbsp flour
2l brown stock
a 'faggot of herbs' (basically 6 peppercorns wrapped in celery leaves and tied together in a bundle with parsley, bay leaf and thyme)
salt and cayenne pepper, to taste
160g cooked rice (optional)
120ml Madeira wine
Method:
Melt the butter in a large pan over medium heat and use to fry the meat, bones and vegetables until nicely browned. Add the flour and stir into the butter then continue cooking until browned. Gradually add the stock, stirring all the while, and when completely incorporated bring the soup to a boil, add the herbs and reduce to a low simmer. Partially cover the pan and continue cooking for about 2 hours.
Near the end of this time remove the herbs, bones and any skin. Skim and fat from the surface of the soup and adjust the seasonings. For the traditional version of this soup you should strain the soup and transfer the solids to a food processor before rendering to a purée. Return the purée to the pan with the liquid, add the cooked rice (if using), heat through and ladle into warmed soup bowls. Stir a tablespoon of madeira wine into each bowl just before serving.
For the more modern version, don't purée the vegetables (just chop them very finely before hand), add the rice (if using) then transfer to warmed soup bowls, stir-in the Madeira wine and serve.
