Kidney Soup

This is an old-school flour-thickened brown soup; I used ox kidney (since the recipe didn't specify the appropriate type) and a little of the dripping I saved from a braised oxtail. The flavour is pretty good although a couple of large flat mushrooms, or a dessert-spoon of dried ones, would be a nice addition. I'm not so keen on the texture and would reduce the flour a bit - I think the quantity of flour also dulls the flavour.

Impressively economical, though.

eta: I found that keeping overnight improved both the flavour and the consistency of the soup - so much so that I've added an extra star. Nevertheless I think next time I'll use a little less flour and some extra root vegetables, puree'd