Kidney & Mushroom Soup Recipe
Ingredients
| 200 gms. Lamb's kidneys | ||
| 2 Tbl. sp. port wine | ||
| Butter | 500 Gram | |
| 1 Tbl sp. tomato puree | ||
| Stock | 4 Cup (16 tbs) | |
| Chopped kothmir | ||
| Bread croutons | ||
| Mushroom | 100 Gram | |
| Salt to taste chopped | ||
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.
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.
Chef
