My recipe for Brown Berkshire soup can be easily put together from ingredients you’re likely to have in your store cupboard. It’s quick and simple to make too and is a warming treat out in the field. Serves 20.

Windsor may be in Berkshire but its eponymous brown soup isn’t a patch on this.

Brown Berkshire Soup

Ingredients

• 6 cans consommé
• 2 litres (31⁄2 pints) beef stock (can be made up with stock cubes)
• 2 tbsp Bovril
• 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

Method

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 decant into thermos flasks.
3. A slightly posher version would include well-browned and finely chopped onions and sticks of similarly prepared celery.
4. It sounds bonkers but it really works.

Find more soup recipes here.