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Mushroom Soup

A soup made from peeled mushrooms, stock, butter, lemon juice, parsley, and browned flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Mushroom Soup

Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Mushroom Soup

Ingredients

Directions

Prepare the mushrooms

  1. Peel and stalk the mushrooms, then break them up.

  2. In a small saucepan, combine mushrooms, butter, lemon juice, and parsley. Cover and cook gently until soft.

  3. Rub the mixture through a sieve.

Make the stock and thicken

  1. Wash the stalks and peelings, tie them in muslin, and simmer in the stock to extract flavor.

  2. Remove the muslin bag, then add the browned flour mixed with cold water to the stock.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

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

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

Flap mushrooms
Provide the main earthy flavor and body of the soup.
Butter
Softens the mushrooms and carries flavor through fat.
Browned flour
Thickens the stock so the soup has body.
Stock
Forms the liquid base that the soup is built on.

The step that matters

Adding the browned flour mixture. Flour mixed with cold water and stirred into hot stock must be whisked smoothly; if added dry or lumpy it forms clumps that do not disperse, and the starch needs to be fully hydrated and simmered to thicken properly.

“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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