The Bardic Chef: Recipe – Spore Fungus Drop Soup

Gas spores are in and of themselves dangerous to deal with. Alchemists have to be extremely careful around them to gain access to what they need to make gas spore powders for poisons and the like. They also explode when they hit 0 HP, and leave behind a hard insect-like outer shell, absolutely coated in poison. In their full grown form, they’re worthless to a chef, and more of a nuisance than anything else.

Unless you happen to get to the beholder that birthed them, just before they arise. A dead beholder, rotten enough to form the fungus that creates these buggers is a ungodly sight, and the smell is enough to make the toughest orc cry. The fungi must be harvested before the gas has formed in the gas spore’s body cavity, any later and the entire fungi is too poisonous to serve. Any dish made with it is extremely expensive, sought after by kings and gourmands.


  • 2 cups Flour
  • 2 Eggs
  • 2 tsp Salt
  • ¼ cup Gelatin
  • 2 Garlic cloves
  • 2 tsp Pepper
  • ¼ cup Butter
  • 1 cup Gas Spore Fungus
  • 2 cups chopped Chicken
  • 1 cup prepared Scallops
  • 1 cup Broccoli
  • 1 cup Celery
  • 2 Onions
  • 2 tbsp Peppercorns
  • 2 Bay Leaves
  • 1 tbsp Rosemary
  • 1 tbsp Thyme
  • 1 tbsp Oregano


Prepare the broth in a covered pot using celery, onions, oregano, bay leaves, rosemary, thyme, peppercorns, and chicken, with water. Remove meat from the bones of the chicken after simmering for a few hours. Strain broth, discarding vegetables and seasoning. Skim any fat on the surface.

Create a soup using shredded chicken meat, chopped fungus, broccoli, and scallops.

In a small bowl, combine flour, eggs, salt, gelatin, garlic, and pepper, until just combined. Roll into dough balls, and place into the hot soup. Cook until dough balls are fluffy, and are floating on the top. Serve two to three balls per bowl of soup.