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Soup

Cream of Stock Soup

A creamy soup made with stock, butter, flour, and cream, served with cooked fresh mushrooms.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and mushroom are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Cream of Stock Soup

Ingredients

Directions

Make the soup

  1. Melt the butter in a saucepan.

  2. Stir in the flour and salt.

  3. Gradually add the stock, stirring continuously.

  4. Boil for 10 minutes.

  5. Add the cream and heat for 5 minutes.

Serve

  1. Serve with cooked fresh mushrooms added just before serving.

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. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

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

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Veal + mushroomtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,446 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  5. Cream + mushroomtop 15% of all pairs
    Smell alikelow
    Cooked together4,500 recipes

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

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
Fat that forms the base of the roux and adds richness to the soup.
Flour
Thickens the stock with the butter, giving the soup a smooth, body-rich texture.
Stock
Provides the main savoury liquid and flavour of the soup.
Cream
Adds richness and a smooth, velvety mouthfeel.

The step that matters

Gradually add the stock, stirring continuously. Adding liquid slowly while stirring lets the flour starch disperse evenly, preventing lumps and producing a smooth, thickened base.

“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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