Brown Windsor Soup with Horseradish Dumplings

Brown Windsor Soup is the precursor to the 'Brown Soup' which was standard pre and post war family meal. Properly made it is rich and almost Stew like.

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Step 1

Melt the butter, stir in the onion and saute for a couple minutes before adding in the carrot and leek.

Step 2

Season generously with salt and pepper, cover, and sweat for 5 minutes. Add the beef and brown it completely.

Step 3

Sift in the flour, stir and scrap to mix it in well. Pour a little bit of stock in till a thick paste of stock and flour creates, then pour the rest in. Bring to the boil, turn down to low then add the bouquet garni of the herbs, cover and simmer slowly, stirring occasionally, for 2 hours. Remove the bouquet garni and liquidise the soup, add more stock/water if its too thick. Taste for seasoning and serve with dumplings and parsley.