Thursday, November 3
14th Century Mushroom and Onion Soup
"Funges" as it originally was named. Is a 14th mushroom and onion soup.
The vegetables were blended with large amounts of spices and cooked in stock. The stock was yellow and generally made by simmering both pork and chicken bones in heavy spiced water. The spices were usually used to cover the rancid flavor of the bones.
As unappetizing as that may sound, the modern take is quite yummy. I picked this up going to several period fairs.
Full time: 40 minutes
You will need:
1 large onion, sliced thin
4 cups stock (I use chicken. Traditional 3 chicken 1 pork. Even better 3 chicken 1 beef)
2 cup mushrooms, sliced
1 tsp pepper
1/2 tsp ground cumin
1/2 tsp ground cloves
1/2 tsp salt
1/4 tsp ground turmeric or saffron
*optional 4-6 slices hard crusty bread
Let us begin:
In a stock pot place mushroom and onions with 1/4 cup stock. Cook over medium heat for 5-10 minutes just to sweat the onions
Add in remaining stock, cover, and bring to rolling boil over high heat
Lower heat to a low/simmer and stir in spices
Cook for 20-30 minutes, covered until vegetables are tender
Serve over a wedge of hard crusty bread which had been placed in the bottom of a bowl or as a stand alone soup