Name: Mitsheoom Cream Soup
Ingredients: 1 quart chicken stock; 1 quart milk; 1 can mushrooms

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 ↓

Mitsheoom Cream Soup

Ingredients

1 quart chicken stock
1 quart milk
1 can mushrooms

Directions

Drain the mushrooms and reserve the liquid.
Cook and chop the mushrooms.
Add the chopped mushrooms to the chicken stock.
Stir in the milk and heat through.

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.

Chicken + mushroomtop 4% of all pairs

Smell alikemoderate

Cooked together4,172 recipes

Shared aroma: 1-butyl acetate (fruity, banana).
Milk + mushroomtop 12% of all pairs

Smell alikemoderate

Cooked together2,231 recipes

Shared aroma: 1-hexanal (fruit).
Chicken + milktop 13% of all pairs

Smell alikemoderate

Cooked together4,389 recipes

Shared aroma: 1-hexanal (fruit).

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

What each ingredient does

Chicken stock: Provides the savory liquid base that carries the flavor of the soup.
Milk: Adds richness and creaminess, softening the broth's texture.
Mushrooms: Contribute earthy, savory flavor and body to the soup.

“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.