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    You are in: Home / Recipes / Queen Victoria's Brown Windsor Soup Recipe
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    Queen Victoria's Brown Windsor Soup

    Average Rating:

     3 Total Reviews

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    • on December 24, 2009

      YUM YUM YUM. This was SO good. I made as recipe but added 1/2 a teaspoon of brown sugar to bring up the flavour. I used lamb chops for the lamb bit, diced the meat but put the bones in while cooking. I mashed it all at the end with a potato masher because I like that consistancy. I will definitely make this again, might add some celery as well. Thank you so much for this delicious recipe :-)

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    • on September 25, 2009

      Interesting! I will use young lamb next time, the mutton was to strong for us ( guess we are not used to it ). The Madeira is a must! Thanks for posting!

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    • on December 06, 2009

      *************** I 'm tripling the stars for this one, FT! Truly a delight for a snowy and cold day Sunday lunch. Hearty and full of flavor (I used 1 bay leaf and some herbs provencale :) ) --simmered stove top in a cast iron pot for 2 hours-as indicated. I think Queen Victoria was smiling as I ate each spoonful with an exclamation of MMMMM. This will be my "GO-TO hearty beef soup now! Made for Aussie Swap#35.

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    Nutritional Facts for Queen Victoria's Brown Windsor Soup

    Serving Size: 1 (413 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 265.8
     
    Calories from Fat 162
    61%
    Total Fat 18.0 g
    27%
    Saturated Fat 8.8 g
    44%
    Cholesterol 54.6 mg
    18%
    Sodium 871.1 mg
    36%
    Total Carbohydrate 11.9 g
    3%
    Dietary Fiber 2.2 g
    8%
    Sugars 3.1 g
    12%
    Protein 13.8 g
    27%

    The following items or measurements are not included:

    bouquet garni

    Detailed Nutrition Values About Nutrition Info
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