Yorkshire Recipes

Starters/Soups

Grandma Oxtoby’s Wild Mushroom Soup

This recipe comes from Linton, on the banks of the River Wharfe, and I can just imagine Grandma Oxtoby combing the fields for wild mushrooms to make this delicious soup.  And Grandma, being a country person, would know her mushrooms from her toadstools.  So, just a word of warning:

  • Never eat any fungus that you are not absolutely certain has been identified correctly. Use a good field guide, but don’t rely absolutely on pictures in books – differences between fungi can be difficult to spot. Go out with an experienced guide, if you can.
  • When collecting fungi, avoid using plastic bags; the lack of air will accelerate the decomposition process and make the mushrooms mushy. Use a basket instead.

Ingredients

  • 8 oz (225g) wild field mushrooms
  • 2 oz (50g) butter or margarine
  • 2 oz (50g) flour
  • 1 pint (20 fl oz) water or stock
  • 15 fl oz (three-quarters of a pint) milk
  • seasoning to taste

Method

  1. Chop the mushrooms, including stalks, finely
  2. Melt the butter/,margarine in a saucepan and fry the mushrooms, stirring constantly to prevent their discolouration
  3. Stir in the flour and cook for a further three minutes
  4. Remove pan from heat and gradually blend in the water and the milk
  5. Bring to the boil and simmer until the soup thickens
  6. Season to taste.

 

Source: Mrs Rachel Hird, in Recipes from Linton (and poetry, including a selection by Halliwell Sutcliff) Published by the Linton Institute (no date).

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