in Soup Recipes

Medieval herbal soup

updated

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Ingredients for 10 servings:

  • 200 g butter
  • 150 g flour
  • 5 onions, diced
  • 4 liters of water
  • 1 liter of milk
  • Herbs and/or mushrooms as desired
  • Bacon / linseed oil as desired
  • Salt
  • black pepper
  • nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Thickened soup with many variations.

Melt the butter in a large saucepan over medium heat and sauté the onions. Sprinkle with flour and brown lightly. While stirring constantly, slowly add water until thickened. Stir in the milk. The soup should now be creamy. Add herbs (e.g., garlic mustard, parsley, chives, etc.), the oil/bacon (roasted or not, depending on your taste), and/or mushrooms (chanterelles, button mushrooms, etc.) and let it simmer for a while. Season to taste with salt, pepper, and nutmeg. Simple, inexpensive, and delicious—a wonderful warming treat on cold evenings in camp. Tastes even better reheated—if you have any leftovers.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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