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Mushroom Soup

This recipe is in categories Saxons & Vikings, Soups and Sauces,
About this recipe:
Difficulty: 2

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

Making and cooking it