A little old fashioned, I admit - boes anyone have a good recipe for BROWN WINDSOR

[Songbird]

SOUP? Thanks!?
Apologies for the spelling - 'boes' instead of 'but does'!

[t1ggerb00]

Brown Windsor Soup recipe

This classic hearty soup was very popular at the castle in the nineteenth and early twentieth centuries. Queen Victoria was particularly fond of it and Brown Windsor Soup regularly appeared on state banquet menus.

Serves 4

2 Tablespoons butter
1/4 pound stewing steak
1/4 pound lamb steak (or mutton if available)
4 cups beef stock
1 medium onion, peeled and sliced
1 carrots, peeled and sliced
1 parsnip, peeled and sliced
2 Tablespoons flour
1 Bouquet Garni
salt and pepper
1/4 teaspoon of chilli powder
1/2 cup cooked rice
1/4 cup Madeira

Cut the lamb and beef into 1 inch cubes and roll in the flour.
Place the butter in a large pot over a low to medium heat. It is important not to turn the heat up too high since the butter burns easily. We want it to go brown, but not black. Fry the meat off for 3 minutes and then add the rest of the flour and fry for a minute longer till the butter/flour is a golden brown.

Now add the sliced veg and stir in the stock, Throw in the bouquet garni, partially cover the pot, and simmer for 2 hours.

Puree the soup before adding the cooked rice stir in the rice and serve. Traditionally a tablespoon of Madeira would be stirred into the soup at the table.

[t1ggerb00]

Brown Windsor Soup recipe

This classic hearty soup was very popular at the castle in the nineteenth and early twentieth centuries. Queen Victoria was particularly fond of it and Brown Windsor Soup regularly appeared on state banquet menus.

Serves 4

2 Tablespoons butter
1/4 pound stewing steak
1/4 pound lamb steak (or mutton if available)
4 cups beef stock
1 medium onion, peeled and sliced
1 carrots, peeled and sliced
1 parsnip, peeled and sliced
2 Tablespoons flour
1 Bouquet Garni
salt and pepper
1/4 teaspoon of chilli powder
1/2 cup cooked rice
1/4 cup Madeira

Cut the lamb and beef into 1 inch cubes and roll in the flour.
Place the butter in a large pot over a low to medium heat. It is important not to turn the heat up too high since the butter burns easily. We want it to go brown, but not black. Fry the meat off for 3 minutes and then add the rest of the flour and fry for a minute longer till the butter/flour is a golden brown.

Now add the sliced veg and stir in the stock, Throw in the bouquet garni, partially cover the pot, and simmer for 2 hours.

Puree the soup before adding the cooked rice stir in the rice and serve. Traditionally a tablespoon of Madeira would be stirred into the soup at the table.