Kidney & Mushroom Soup
|Lambs kidneys||200 Gram|
|Port wine||2 Tablespoon|
|Tomato puree||1 Tablespoon|
|Stock||4 Cup (64 tbs)|
|Chopped coriander||1 Tablespoon|
|Bread croutons||1 Cup (16 tbs)|
Cut the kidneys in half and cook for 10 minutes in salted water.
Drain and remove skins.
Chop and brown the kidneys in melted butter.
Season with salt and pepper.
Add flour and cook for 3 minutes.
Gradually, add the stock and mushrooms and simmer for 30 minutes.
Add port wine and tomato puree and remove from fire.
Sprinkle with kothmir and serve with croutons.