Cookbook:Brown Windsor Soup

This recipe is incomplete. Please feel free to complete it and remove this template. Additional comments: missing quantities and insufficient guidance to compensate Incomplete recipes with insufficient meaningful content may be nominated for deletion as abandoned content per the deletion policy. Please also consider notifying the primary contributors on their discussion page with: {{subst:Incomplete recipe warning|Cookbook:Brown Windsor Soup|~~~~}}

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes

Brown Windsor soup is a hearty British soup that was popular during the Victorian and Edwardian eras.

• Variety of meat including lamb, mutton and beef, cut into bite-sized pieces
• Plain flour
• Butter
• Vegetables including onion, potato and other root vegetables
• Beef stock
• Bouquet garni
• Madeira

1. Roll meat in plain flour so it's well dusted, and brown the pieces in butter over a medium heat.
2. Stir in chopped vegetables—an onion, a potato and some root vegetables would be traditional.
3. Add beef stock and bouquet garni. Simmer on a low heat for an hour or two to allow everything to tenderise.
4. Purée the soup. You can chill at this point and reheat when required, or eat it as it is.
5. Just before serving, stir a good tablespoon of Madeira into the pot.

• The slow cooking process (and later puréeing) means cheaper cuts of meat can be used, if desired.