Cookit Homepage Cookit is published by e2bn

History Cookbook: Mushroom Soup

This recipe is in categories Saxons & Vikings, Soups and Sauces
  • Get the Flash Player to see this player.

    Video
  • Mushroom Soup
    Mushroom Soup
About this recipe
Healthiness : (36 votes)
Difficulty:  2 out of 5 difficulty
View a modern version of this recipe

The Saxons and Vikings would have made good use of foods that were freely available in the local fields and forests. For this recipe they would have collected wild mushrooms locally. The milk would have come from goats or sheep kept in the village.

As the podcast shows, cooking would have been done both indoors and outdoors. When the weather was fine, outdoors would have been preferable because the houses had no chimneys and would have become very smoky. There was also the danger of fire.

For images of the cooking process see our Mushroom Soup Pictures

With thanks to Steve and Jo Parish  of Past Alive for their help with this podcast.

Ingredients
  • gathered field or woodland mushrooms (do not pick wild fungi unless you are with an expert who can help you identify the correct ones)
  • goat's milk
  • fresh parsley
  • stoneground flour
  • a little butter
Equipment
  • Knife
  • Cauldron
  • Spoon
  • Bowl
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  • Warm the cookpot over the fire before starting
  • Mix some flour into a paste with a little milk (This will be used to thicken the soup)
  • Chop the mushrooms into small pieces
  • Add a little more milk to the flour paste to thin it down
  • Put it in the cookpot
  • Chop some parsley finely, add this and the chopped mushrooms to the cookpot and stir
  • Add a little butter for richness
  • Add the rest of the milk and stir well
  • Set the cauldron onto the fire (The fire should have a good bed of ashes but still have a good heat - make sure you add more wood as needed so the temperature does not drop)
  • Stir from time to time, particularly when the soup approaches boiling or it may become lumpy
  • Once the soup has thickened, it is ready to serve
  • Eat hot
Mushroom Soup  - print view  Mushroom Soup - print view

If you tried this recipe and liked it, tell us about it
More podcasts
If you enjoyed this podcast, there are plenty more to choose from!

Modern podcasts:
History podcasts:

Or Subscribe to the podcasts RSS feed

Comments
There are 2 comments for this recipe.
Add a comment

Name: William 22nd May 2016
Awesome its great best Anglo Saxon and viking recipe
Name: Veruca 27th November 2012
God, I feel like I should be takin notes! Great work
View all comments, or Add a comment

Required fields are bold





Asparagus Dip
Snap the woody ends off all 3 bundles of asparagus and wash in a sink full of cold water to remove...