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Creamed Mushroom Soup

A soup made with mushrooms, cream, butter, flour, and chicken stock.

From an old cookbook · modernised transcription
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] · From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Chicken and mushroom 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 ↓

Creamed Mushroom Soup

Ingredients

Directions

  1. If fresh mushrooms are used, skin, wash, and break into pieces. Saute the mushrooms in the butter until tender.

  2. Add the flour, then the cream. Bring to a gentle boil and stir into the hot but not boiling chicken stock, serving quickly.

  3. Add salt and white pepper to taste.

  4. Serve with croutons or breadfingers.

Nutrition, whole recipe (rough)

788Calories
47 gProtein
22 gFat
98 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chicken100g cooked165
Butter1 tbsp (14g)102
Cream1 tbsp (15ml) heavy51
Mushrooms1/2 cup sliced (35g)15

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog]. 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. See the original page.

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. Chicken + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

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

  2. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

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

  3. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Cream + mushroomtop 15% of all pairs
    Smell alikelow
    Cooked together4,500 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Butter
Fat that sautés the mushrooms and adds richness to the soup.
Flour
Thickens the cream and stock into a smooth, creamy body.
Fresh mushrooms
Provide the main earthy flavor and texture of the soup.
Rich cream
Adds fat and body, giving the soup a smooth, rich mouthfeel.

The step that matters

Stirring the cream mixture into the stock. Adding cream to hot but not boiling stock and serving quickly keeps the soup smooth. Boiling after the dairy goes in can cause it to curdle or separate.

“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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