3M tested a range of soups and looked at seasonality for possible ingredients. We thought about food rationing and types of food people would grow and be able to buy during WW II. In small groups we decided on the ingredients and herbs we wanted in our soup recipe. We worked as a team washing, peeling, cutting and chopping our ingredients and then we carefully mixed and stirred our soups until they were hot and ready to eat. We also followed a recipe for sour dough to have our own homemade bread.