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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Brown Berkshire Soup Recipe

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This recipe for Brown Berkshire Soup is from Tullett Family's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 cans of beef consommeé
2 litres of beef stock
2 tbsp Bovril
1 tsp of English mustard
2 tbsp tomato ketchup
3 onions, finely chopped and well browned (optional)
3 sticks of celery, finely chopped and well browned (optional)
¼ bottle of dry sherry
Salt and pepper to taste
Directions:
Directions:
1. Mix everything, except the sherry, together in a large pan and simmer.
2. Leave for 5 minutes then season strongly and add the sherry.
3. A slightly posher version would include well-browned and finely chopped onions and sticks of similarly prepared celery.
Number Of Servings:
Number Of Servings:
20

 

 

 

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