The Bardic Chef: Recipe – Barovian Mushroom Soup

Why am I the one having to do this? She’s his wife, she tells me so constantly, sneering down at me like her mother always has… yet she seems to only be his wife when it benefits her. If I’m the woman getting in the way of their marriage, why am I wiping his brow, making him soup, even feeding it to him in bed while he recovers? Where is she right now?

I should’ve pushed her back into the mists when I had the chance.


  • 1 lb of wild mushrooms, sliced
  • 1 onion, diced
  • 1 cup milk
  • ½ cup of sour cream
  • ¼ cup parsley, chopped
  • 2 tbsp dried dill
  • 4 tbsp butter
  • 3 tbsp flour
  • 1 tbsp paprika
  • 3 cups stock (vegetable or chicken)
  • 1 tbsp apple cider vinegar
  • 2 tbsp salt
  • 1 tsp pepper


Put a large pan over medium flame and melt the butter inside of it, tossing the onions and mushrooms together until mushrooms release liquids, and it has vanished. This takes 10 minutes. After it is complete, add the flour and spices, and allow to cook for another couple of minutes. Transfer the mixture into a stock pot.

Add stock and milk, then bring to a boil – reduce flame down afterwards and allow to simmer for 15 minutes. Remove from the heat completely, stir in the soured cream, vinegar, and dill. Serve immediately.