Brown Windsor Soup

Preparation info

  • Difficulty


  • Serves

    6 to 8

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 8 oz (250 g) shin of beef
  • 8 oz (250 g) mutton
  • 2 oz (50 g) butter
  • 6 oz (175 g) onions, sliced
  • 4 oz (125 g) carrots, sliced
  • 2 oz (50 g) flour
  • 4 pints (2.5 litres) brown meat stock
  • Bouquet of herbs
  • Salt and cayenne pepper
  • 2 oz (50 g) boiled rice
  • 5 fl oz (150 ml) Madeira


Cut the meat into 1 in. (2.5 cm) cubes. Melt the butter in a pan and fry the meat and vegetables until lightly browned. Sprinkle in the flour and cook until brown. Gradually stir in the stock; bring the soup to the boil, add the bouquet of herbs and simmer for 2 hours or until the meat is tender.

Season to taste with salt and cayenne pepper. Lift out the meat and remove the bones and skin. Return the meat to the soup and rub through a sieve or blend in a liquidiser. Re-heat the soup and add the rice and Madeira. Correct the seasoning and serve.