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Mushroom Stock Soup

A creamy mushroom soup made with stock, butter, flour, and cream.

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

Mushroom Stock Soup

Ingredients

Directions

  1. In a pot, melt the butter over medium heat.

  2. Stir in the flour and cook for 1-2 minutes.

  3. Gradually add the hot stock while stirring continuously.

  4. Cook for 10 minutes, then strain out the mushrooms.

  5. Stir in the cream and season with salt and pepper.

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. Chicken + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

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

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

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

  3. Butter + creamtop 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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Butter
Melted fat that carries flavor and helps form the roux base.
Flour
Thickens the stock into a smooth, velvety soup when cooked with the butter.
Chicken or turkey stock
Forms the liquid base that gives the soup its savory body.
Cream
Adds richness and a smoother, silkier mouthfeel at the end.
Fresh mushrooms
Provide the main earthy flavor of the soup.

The step that matters

Adding the hot stock gradually. Pouring hot stock in slowly while stirring keeps the flour from clumping. Lumps form when liquid meets flour too fast, and they are hard to smooth out later.

“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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