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Mushroom and Sago Soup

A soup made with mushrooms, sago, cream, and egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Mushroom and chicken 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 ↓

Mushroom and Sago Soup

Ingredients

Directions

Make the mushroom stock

  1. Add the chopped mushrooms to the chicken stock and bring to a boil.

  2. Cook for 20 minutes.

  3. Rub the mixture through a sieve to remove solids.

Finish the soup

  1. In a separate pot, cook the sago in boiling water for 20 minutes.

  2. Add the cooked sago to the mushroom stock.

  3. Stir in the salt, pepper, cream, and egg yolks until well combined.

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 + chickentop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

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

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

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

  3. Mushroom + creamtop 15% of all pairs
    Smell alikelow
    Cooked together4,500 recipes

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

  4. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  5. 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.
Pearl sago
Thickens the soup as its starch swells and gelatinizes during cooking.
Cream
Adds richness and a smooth, silky mouthfeel.
Egg yolks
Enrich and thicken the soup, adding body and smoothness.

The step that matters

Stirring in the egg yolks. Egg yolks can curdle or scramble if the soup is too hot when they are added. Keeping the soup below a simmer while stirring in the yolks helps it stay smooth and evenly thickened.

“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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