Skip to main content
Main

Mushroom Soup II

A creamy mushroom soup with sago, chicken stock, heavy cream, and egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

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 II

Ingredients

Directions

Prepare the mushrooms

  1. Clean and chop the mushrooms.

  2. Add the mushrooms to the chicken stock.

  3. Cook the mixture for twenty minutes.

  4. Rub the mixture through a sieve.

Cook the sago

  1. Cook the sago in boiling water for thirty minutes.

  2. Add the cooked sago to the stock.

Finish and serve

  1. Bring the mixture to a boil.

  2. Season with salt and pepper.

  3. Add the cream and egg yolks.

  4. Serve as soon as thoroughly heated.

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

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

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

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

  3. Mushroom + creamtop 15% of all pairs
    Smell alikelow
    Cooked together4,500 recipes

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

  4. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  5. Mushroom + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together5,987 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

Mushrooms
Provide the main earthy flavor and body of the soup.
Heavy cream
Adds richness and a smooth, velvety texture.
Egg yolks
Enrich and thicken the soup when gently heated with the cream.
Pearl sago
Thickens the soup as it cooks and gives it a light body.
Chicken stock
Forms the liquid base that carries the mushroom flavor.

The step that matters

Adding the cream and egg yolks. Egg yolks can curdle or scramble if the soup is too hot when they are added. Stir them in off the heat or at low heat, and serve once warm rather than boiling, so the soup stays smooth and thickened.

“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.

More mushroom soup recipes

White 3 See all 71 →

You might also like

Chicken BrothChicken Broth257 recipesChicken SoupChicken Soup156 recipesCreamed ChickenCreamed Chicken89 recipesChicken PanadaChicken Panada75 recipes