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Mushroom Soup with Buckwheat

A savory soup of mushrooms, buckwheat, onions, garlic, and seasonings.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Mushroom and buckwheat share more aroma than cooks usually use. They rank in the top 3% of all ingredient pairs, and 27 recipes mention both. Both carry trans,trans-2,4-nonadienal, which smells fatty, green. The science ↓

The recipe

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Also mentioned in the method: flour

Directions

Prepare

  1. Chop the onion and garlic, slice the mushrooms, and wash the buckwheat.

Make the soup

  1. Heat the oil and lightly sauté the onion.

  2. Add the mushrooms and the garlic and continue to sauté.

  3. Add the salt, vegetable seasoning, buckwheat, and the bay leaf, and cover with water.

  4. Simmer gently.

Finish

  1. Just before it is completely cooked, add pepper, sour cream mixed with flour, the chopped parsley, and vinegar to taste.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

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.

  1. Mushroom + buckwheattop 3% of all pairs
    Aroma overlapstrong
    Mentioned together27 recipes

    Shared aroma: trans,trans-2,4-nonadienal (fatty, green).

  2. Onion + garlictop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,030 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Parsley + peppertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together34,118 recipes

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

  4. Garlic + parsleytop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together9,294 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Mushroom + garlictop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together4,685 recipes

    Shared aroma: linalool (floral, citrus).

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

What each ingredient does

Mushrooms
Provide the main earthy flavour and body of the soup.
Buckwheat
Thickens the soup and adds a nutty, grainy texture as it cooks.
Onions
Build a sweet, savoury base when sautéed in oil.
Sour cream
Adds richness and a tangy creaminess to the finished soup.

The step that matters

Adding the sour cream. Sour cream mixed with flour and added near the end, off the boil, helps it blend smoothly and resist curdling. Adding it to a rolling boil can cause it to separate.

Flavor stand-ins for the parsley

How well each one fits the dish's main ingredients (mushroom, buckwheat, onion, garlic, cream, vinegar, pepper):

  1. Thymeabout as good a flavor fit
  2. Celeryabout as good a flavor fit
  3. Parsleythe original
  4. Gingerabout as good a flavor fit

Fit is the average pairing score against mushroom, buckwheat, onion, garlic, cream, vinegar, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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