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Soup

Turkey Soup

A soup made by simmering the remains of a cold roast turkey with water or stock, mushroom ketchup, salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Turkey Soup

Why it works: Turkey and mushroom work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 205 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Turkey Soup

Ingredients

Directions

Prepare the soup

  1. Cut the turkey into small pieces and break all the bones.

  2. Put the turkey into a soup pot with the water and simmer very slowly for 4 hours.

  3. Remove the bones and strain the soup through a sieve.

  4. Let it cool and skim off the fat.

Finish and serve

  1. Stir in the ketchup, pepper, salt, and arrowroot.

  2. Boil for 6 minutes and serve.

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. Turkey + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together205 recipes

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

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

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

  3. Turkey + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together1,636 recipes

    Shared aroma: myristicin (spice, warm).

  4. Mushroom + ketchuptop 16% of all pairs
    Smell alikelow
    Cooked together2,225 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Ketchup + peppertop 24% of all pairs
    Smell alikelow
    Cooked together3,207 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Remains of a cold roast turkey
Provides the meat and bones that flavour the soup as they simmer.
Mushroom ketchup
Adds a deep, savoury, umami flavour to the broth.

The step that matters

Skim off the fat after cooling. Fat from the long simmer floats on the surface and makes the soup greasy. Chilling lets the fat solidify so it lifts off cleanly, leaving a lighter broth.

“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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