Mushroom and Kidney Soup

1. 1

   Soak the kndney in warm salted water for 30 mins.

2. 2

   Wash the mushrooms, peel and cut into pieces, chop the stalks finely.

3. 3

   Cut the kidney into small pieces, removing the hard core and fat.

4. 4

   Peel and chop the onion.

5. 5

   Heat the fat in a big saucepan and fry the onion and kidney and mushrooms for five minutes turning to cook evenly.

6. 6

   Push to one side and stir in the flour and seasonings, then stir in half the stock and stir until it boils.

7. 7

   Cover and simmer gently for 3/4 hour, then add the well washed rice and remainder of stock.

8. 8

   Continue to simmer gently for 12 to 15 minutes more or until rice is tender.

9. 9

   Skim if necessary and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.