Skip to main content
Soup

Bouillon De Gribouts

A broth made from dried mushrooms, carrots, celery, leeks, parsley, bouquet garni, and coarse sea salt.

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

Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Bouillon De Gribouts

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Soak the dried mushrooms in warm water for about 3 hours until softened.

  2. Wash the mushrooms thoroughly to remove any fine sand.

Make the broth

  1. Place the mushrooms in a pot with the sliced vegetables and bouquet garni.

  2. Add a little coarse sea salt and simmer gently until the mushrooms are fully cooked.

  3. Strain the broth through a cloth for use in making light soups without fish.

Finish

  1. Cut the mushrooms into slices or dice to add to the soup as desired.

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.

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Carrot + leektop 3% of all pairs
    Smell alikestrong
    Cooked together1,310 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Celery + leektop 4% of all pairs
    Smell alikestrong
    Cooked together1,093 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Dried mushrooms
Provide the main savoury flavour and body of the broth as they simmer.
Leeks
Add mild aromatic sweetness to the broth as they cook.
Carrots
Add gentle sweetness and body to the broth during simmering.
Celery
Adds aromatic depth and a savoury background flavour to the broth.

The step that matters

Washing the dried mushrooms. Dried mushrooms often hold fine sand in their folds, and it does not dissolve during simmering, so thorough washing keeps the strained broth clear and gritty-free.

Swap the leek

How well each one fits the dish's main ingredients (mushroom, carrot, celery, parsley):

  1. Parsnipfits better
  2. Turnipfits better
  3. Shallotfits about as well
  4. Leekthe original

Fit is the average pairing score against mushroom, carrot, celery, parsley. Candidates are from the same food group and used in at least 100 recipes.

“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.

You might also like

Cream of CeleryCream of Celery37 recipesIndian Spiced Potato Soup with Tofu and SpinachIndian Spiced Potato Soup with Tofu and Spinach448 recipesClear Carrot and Bottle Gourd SoupClear Carrot and Bottle Gourd Soup65 recipesMock Bisque SoupMock Bisque Soup51 recipes