This robust and traditional soup combines the deep, savory flavors of ox kidney with earthy mushrooms and aromatic onions. The kidney is carefully prepared to ensure tenderness, while the addition of rice creates a thick, satisfying consistency. Enhanced with a roux made from flour and dripping, this dish offers a complex, home-cooked taste that is both comforting and nourishing. Perfect for a cold evening, it serves as a hearty main course that highlights classic cooking techniques. The subtle sweetness of onion and balance of salt and mustard creates a well-rounded flavor profile that warms from the inside out.
Mushroom & Kidney Soup
Description
This robust and traditional soup combines the deep, savory flavors of ox kidney with earthy mushrooms and aromatic onions. The kidney is carefully prepared to ensure tenderness, while the addition of rice creates a thick, satisfying consistency. Enhanced with a roux made from flour and dripping, this dish offers a complex, home-cooked taste that is both comforting and nourishing. Perfect for a cold evening, it serves as a hearty main course that highlights classic cooking techniques. The subtle sweetness of onion and balance of salt and mustard creates a well-rounded flavor profile that warms from the inside out.Ingredients
Directions
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Soak the ox kidney in warm salted water for 30 minutes, then drain and rinse thoroughly.
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Trim the kidney, removing any hard cores, white membranes, and excess fat, then cut into small pieces.
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Wash the mushrooms, peel if desired, and cut into pieces; chop the stalks finely.
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Peel and chop the onion.
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Heat the dripping in a large saucepan over medium heat.
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Add the onion, kidney, and mushrooms to the pan and fry for 5 minutes, turning occasionally to cook evenly.
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Push the solids to one side of the pan.
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Sprinkle the flour, salt, mustard, sugar, and pepper into the empty space and stir to combine with the fat.
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Gradually stir in half of the stock, mixing well until the mixture boils and thickens.
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Cover the pan and simmer gently for 45 minutes, stirring occasionally.
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Add the washed rice and the remaining stock to the pan.
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Continue to simmer gently for 12-15 minutes, or until the rice is tender and the soup has reached the desired consistency.
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Skim any foam from the surface if necessary, then serve hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 144.1kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 4887.4mg204%
- Total Carbohydrate 29.3g10%
- Dietary Fiber 2.8g12%
- Sugars 2.9g
- Protein 5.2g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
