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Berkshire soup

Berkshire soup
Berkshire soup
Google image edited by Kimberley O'Dea

Berkshire may be in England, but its eponymous brown soup isn’t as good as this Scot-Irish version brought to the Delaware shores centuries ago. It’s a quick and easy soup – you can make it up in about 20 minutes from cupboard ingredients. This soup is great for tailing parties in the ballpark parking lot as it will take the chill out and warm you up. The recipe makes about 20 mug servings.


6 cans consommé

31⁄2 pints beef stock (can be made up with stock cubes)

1 Tsp corn starch to thicken slightly

1 Tsp English mustard

2 Tbsp tomato ketchup

3 onions, finely chopped and well browned (optional)

3 sticks celery, finely chopped and well browned (optional)

1⁄4 bottle dry sherry

Salt and pepper to taste


1. Mix everything except the sherry together in a big pan and simmer. Leave for five minutes then season strongly.

2. Add the sherry and pour into a thermos.

3. A slightly posher version would include well-browned and finely chopped onions and sticks of similarly prepared celery.

4. Serve hot with -- well just about anything really!

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