Brown Berkshire Soup
- 6 cans consommé
- 2 litres (31⁄2 pints) beef stock (can be made up with stock cubes)
- 2 tbsp Bovril
- 1 tsp English mustard
- 2 tbsp tomato ketchup
- 3 onions, finely chopped and well browned (optional)
- 3 sticks celery, finely chopped and well browned (optional)
- 1⁄4 bottle dry sherry
- Salt and pepper to taste
Windsor may be in Berkshire but its eponymous brown soup isn’t a patch on this.
It’s a quickie – you can make it up in about 20 minutes from store-cupbard ingredients.
There is no preparation to speak of, just mix everything except the sherry together in a big pan and simmer. Leave for five minutes then season strongly.
Add the sherry and decant into thermos flasks.
A slightly posher version would include well-browned and finely chopped onions and sticks of similarly prepared celery.
It sounds bonkers but it really works.
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