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Mushroom Soup

A simple soup made with milk, butter, mushrooms, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Mushroom Soup

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Mushroom Soup

Ingredients

Directions

  1. In a double boiler, heat 1 quart of milk.

  2. Season with salt, pepper, and 1 teaspoon of butter.

  3. Bring to a boil, then add 1 pint of mushrooms.

  4. Boil for about 3 minutes, then serve.

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

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

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

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

  3. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Milk + mushroomtop 12% of all pairs
    Smell alikemoderate
    Cooked together2,231 recipes

    Shared aroma: 1-hexanal (fruit).

  5. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Milk
Forms the liquid base of the soup and carries the other flavors.
Mushrooms
Add earthy flavor and body to the milk-based soup.

The step that matters

Heating the milk gently in a double boiler. Milk can scorch or form a skin when heated quickly over direct heat. A double boiler spreads heat gently, which keeps the milk smooth before the mushrooms go in.

“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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