Skip to main content
Main

Mushroom Soup

A creamy soup made with sliced mushrooms, chicken stock, milk, corn starch, butter, egg yolk, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓
Mushroom Soup

Why it works: Mushroom and chicken are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 4,172 recipes. Both carry 1-butyl acetate, which smells fruity, banana. The science ↓

Mushroom Soup

Ingredients

Directions

Prepare

  1. Wash the mushrooms thoroughly in cold water, then slice them thinly.

  2. Combine the milk and chicken stock in a double boiler; once hot, add the sliced mushrooms and salt.

  3. Cook slowly for about five minutes or until the mushrooms are tender.

Thicken and finish

  1. Stir in the corn starch that has been moistened with a little cold water, then cook for several minutes.

  2. Optionally press the soup through a fine sieve before adding the egg yolk.

  3. Add the lightly beaten egg yolk and stir to combine.

  4. Serve with croutons and small pieces of butter.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Mushroom + chickentop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  5. Mushroom + corntop 10% of all pairs
    Smell alikestrong
    Cooked together399 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mushrooms
Provide the main flavour and body of the soup.
Milk
Adds richness and creaminess to the soup base.
Corn starch
Thickens the liquid as it heats, giving the soup body.
Egg yolk
Enriches the soup and adds creaminess and a silkier texture.
Chicken stock
Supplies the savoury liquid base for the soup.

The step that matters

Adding the egg yolk. Egg yolk can curdle or scramble if it meets very hot liquid. Stirring in the beaten yolk gently, off the heat or at low heat, keeps the soup smooth.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More mushroom soup recipes

White 3 See all 71 →

You might also like

Chicken BrothChicken Broth257 recipesCorn FrittersCorn Fritters203 recipesChicken SoupChicken Soup156 recipesCreamed ChickenCreamed Chicken89 recipes