Mushroom & Kidney Soup
Ox kidney and fresh mushrooms simmer in rich stock with rice, mustard, and a hint of sugar for this hearty British soup. Soak the kidney first to mellow its flavor.
YIELD
4 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsThis traditional soup showcases kidney’s earthy, mineral richness. Soak the ox kidney in salted water for 30 minutes to tame any strong flavors, then chop it fine and brown it with mushrooms and onions. Everything simmers in stock for 45 minutes until the kidney is tender.
Rice joins the pot for the final 12-15 minutes, absorbing the savory broth and adding body. A touch of mustard and sugar balance the deep, meaty flavors.
Chef Tips
- Remove all fat and core: Trim kidney carefully, removing the hard white core and any fat for best texture
- Don’t skip the soak: Soaking in salted warm water removes any strong flavors and makes kidney milder
- Simmer gently: Keep the heat low during the long simmer so kidney becomes tender without getting tough
Ingredients
Directions
Soak the kndney in warm salted water for 30 mins.
Wash the mushrooms, peel and cut into pieces, chop the stalks finely.
Cut the kidney into small pieces, removing the hard core and fat.
Peel and chop the onion.
Heat the fat in a big saucepan and fry the onion and kidney and mushrooms for five minutes turning to cook evenly.
Push to one side and stir in the flour and seasonings, then stir in half the stock and stir until it boils.
Cover and simmer gently for ¾ hour, then add the well washed rice and remainder of stock.
Continue to simmer gently for 12 to 15 minutes more or until rice is tender.
Skim if necessary and serve.
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