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Mushroom Soup

A creamy soup made with mushrooms, chicken stock, milk, corn starch, butter, egg yolk, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Mushroom Soup

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 Soup

Ingredients

Directions

Prepare

  1. Wash the mushrooms thoroughly in cold water; slice them thinly along the gills.

  2. In a double boiler, combine the milk and chicken stock; once hot, add the mushrooms and salt.

  3. Cook slowly for about 5 minutes or until the mushrooms are tender.

Thicken and finish

  1. Stir in the corn starch that has been moistened with a little cold water; cook for several minutes.

  2. Optionally press the soup through a fine sieve before adding the egg yolk.

  3. Add the lightly beaten egg yolk and stir well.

  4. Serve with croutons and the butter broken into small pieces.

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

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

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

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

  3. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

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

  4. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  5. Mushroom + corntop 10% of all pairs
    Smell alikestrong
    Cooked together399 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Mushrooms
Provide the main flavour and bulk of the soup.
Corn starch
Thickens the liquid into a smooth, body-rich soup when heated.
Egg yolk
Enriches the soup and adds richness and body when stirred in.
Milk
Adds creaminess and a mild sweetness to the soup base.
Chicken stock
Supplies savoury depth and the main liquid of the soup.

The step that matters

Adding the egg yolk. Egg yolk can curdle or scramble if the soup is too hot. Stir the beaten yolk in gradually off the heat, or over very low heat, so it thickens the soup smoothly instead of turning grainy.

“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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