Total Time
Prep 10 mins
Cook 30 mins

A "medieval-style" recipe based on an anonymous 13th century Welsh cookbook. Given to me by Wee Jimmie (Chef James Mackintosh). Any combination of wild mushrooms totaling 8 lbs can be used.

Ingredients Nutrition


  1. Saute the garlic in the oil until fragrant. Add the mushrooms and cook until the mushrooms' liquid has exuded and cooked dry.
  2. In a large soup pot, bring the veal stock to a boil. Reduce to a simmer. Add the parsley, mint, salt, pepper and cooked mushrooms and garlic. Simmer 15 minutes and serve.