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“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.”
READY IN:
40mins
SERVES:
80
YIELD:
20 qts
UNITS:
US

Ingredients Nutrition

Directions

  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.

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