2-3 lbs cubes of meat, poultry and/or fish

1 lb leeks (if rich / onions if poor)

3-4 cloves garlic

2-3 cups dry wine (red for meats / wine for poultry or fish)

combination of herbs & spices (fennel, bay, sage, parsley, saffron, ginger, pepper, rosemary, thyme, etc)

Any combination of herbs that could be found in your persona's region are likely to have been used enough water to cover plus extra as boils down

(Vikings may add cream instead of wine, while the Celts might add oats)

Brochen Roy (Irish Soup)

3-4 med leeks, washed & sliced

1/8-1/4 c butter

2 c broth (chicken or vegetable)

2 c milk

1/2 c heavy cream

3/4 c raw, steel cut porridge oats (like McAnns)

parsley

salt & pepper

simmer oats in broth & 10-15 min (until done) sweat leeks in butter for 5-10 min add to oats Simmer another 10-15 min until oats are done, take off heat & stir in rest of ingredients

Cabbage and Almond Soup

1 head cabbage shredded

1 c coarsely chopped almonds

6 c broth

4 T honey

1/2 t salt

1/2 t dry basil

2 c fresh peas

simmer all ingredients except peas for 20 min, add peas & simmer 10 min more

Onion Pottage

3 T butter

1/2 lb onions, sliced 1/4" thick

4 c broth

1 t salt

1/8 t pepper

garlic & herbs to taste

sweat onions in btter for a few minutes then add rest of ingredients until onions are soft (as you like them)