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Clear Mushroom Soup

A clear soup made with mushrooms, consommé, and clarified with egg whites and shells.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Mushroom and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 5,987 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Clear Mushroom Soup

Ingredients

Directions

Prepare the mushrooms

  1. Wash the mushrooms.

  2. Finely chop the stems.

  3. Break the caps into small pieces.

Simmer and cool

  1. Add the chopped stems and caps to the consommé.

  2. Simmer for 30 minutes.

  3. Cool the mixture.

Clarify

  1. Clarify it using the egg whites and shells.

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. Mushroom + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked 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 earthy flavor and body of the soup.
Egg whites
Coagulate when heated and trap cloudy particles, clearing the broth.
Egg shells
Add rough surface area that helps gather particles during clarifying.

The step that matters

Clarify it using the egg whites and shells.. Egg white proteins set as the liquid heats and trap cloudy particles in a raft. Heating too vigorously breaks up the raft and leaves the soup cloudy, so the mixture should heat gently and be left undisturbed before straining.

“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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