Why it works: Mushroom and chicken are a kitchen classic. They rank in the top 4% of all ingredient pairs, and 4,172 recipes mention both. Both carry 1-butyl acetate, which smells fruity, banana. The science ↓
Mushroom and Sago Soup
Ingredients
Directions
Make the soup
Add the chopped mushrooms to the chicken stock.
Bring to a boil and cook for 20 minutes.
Sieve the mixture to create a smooth soup.
Add the sago and finish
Cook the sago in boiling water for 20 minutes in a separate pot.
Add the cooked sago to the mushroom stock.
Stir in the salt, pepper, cream, and egg yolks until well combined.
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 aroma chemistry they share, and how many recipes mention both.
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Mushroom + chickentop 4% of all pairsAroma overlapmoderateMentioned together4,172 recipes
Shared aroma: 1-butyl acetate (fruity, banana).
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Mushroom + peppertop 11% of all pairsAroma overlapmoderateMentioned together13,580 recipes
Shared aroma: 2-nonenal (fatty, green).
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Mushroom + creamtop 15% of all pairsAroma overlaplowMentioned together4,500 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
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Chicken + peppertop 16% of all pairsAroma overlapmoderateMentioned together19,958 recipes
Shared aroma: piperonal (bitter, coconut).
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Mushroom + eggtop 21% of all pairsAroma overlapmoderateMentioned together5,987 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Mushrooms
- Provide the main flavor and body of the soup as they cook down into the stock.
- Pearl sago
- Thickens the soup and gives it a soft, slightly chewy texture as it cooks.
- Cream
- Adds richness and a smooth, silky mouthfeel to the finished soup.
- Egg yolks
- Enrich and thicken the soup, adding body and a smooth, velvety texture.
The step that matters
Stir in the egg yolks. Egg yolks thicken when heated, so if the soup is too hot when they go in, they can scramble. Adding them off the heat or tempering them with a little hot soup first keeps the texture 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.
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