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Kidney & Mushroom Soup

KristalP's picture
Ingredients
  Lambs kidneys 200 Gram
  Port wine 2 Tablespoon
  Butter 500 Gram
  Tomato puree 1 Tablespoon
  Stock 4 Cup (64 tbs)
  Chopped coriander 1 Tablespoon
  Bread croutons 1 Cup (16 tbs)
  Mushroom 100 Gram
  Salt To Taste
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Servings: 
6

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Average: 4.3 (13 votes)