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Cream Mushroom Soup

A creamy soup made with canned mushrooms, milk, cream, flour, butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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 ↓

Cream Mushroom Soup

Ingredients

Directions

Prepare

  1. Drain and finely chop the mushrooms.

  2. In a small bowl, mix the flour and butter until smooth.

Make the soup

  1. In a pot, heat the milk and cream until just below boiling.

  2. Gradually stir the flour-butter mixture into the hot milk and cream.

  3. Season with salt and pepper to taste.

  4. Finally, add the chopped mushrooms and stir well.

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

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

  2. Mushroom + buttertop 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. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  5. Mushroom + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together2,231 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

Milk
Forms the liquid base of the soup and gives it a creamy body.
Cream
Adds richness and a smoother, silkier mouthfeel to the soup.
Flour
Thickens the liquid as it heats, giving the soup body.
Butter
Adds fat and flavor, and helps the flour blend smoothly into the liquid.
Mushrooms
Provide the main earthy flavor and soft texture of the soup.

The step that matters

Gradually stir the flour-butter mixture into the hot milk and cream. Adding the flour-butter mixture all at once can leave lumps, because flour clumps when it hits hot liquid. Adding it gradually and stirring keeps the starch dispersed so the soup thickens smoothly.

“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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