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Cream Op Mushroom Soup

A creamy soup made with mushrooms, onion, stock, butter, flour, cream, and Sauterne wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Mushroom and chicken are a kitchen classic. They rank in the top 4% of all ingredient pairs, and 4,172 recipes mention both. Both carry 1-butyl acetate, which smells fruity, banana. The science ↓

Cream Op Mushroom Soup

Ingredients

Directions

Make the soup base

  1. In a pot, combine the chopped mushrooms and onion with the chicken stock.

  2. Cook for 20 minutes.

  3. Strain the mixture through a sieve.

Finish the soup

  1. In a separate pan, melt the butter and mix in the flour to create a roux.

  2. Add the roux to the strained soup and stir until thickened.

  3. Stir in the cream.

  4. Just before serving, add the Sauterne wine.

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 aroma chemistry they share, and how many recipes mention both.

  1. Mushroom + chickentop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together4,172 recipes

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

  2. Mushroom + buttertop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together12,525 recipes

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

  3. Mushroom + winetop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together2,632 recipes

    Shared aroma: 2-methoxy-4-propylphenol (allspice, anise).

  4. Butter + creamtop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together41,516 recipes

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

  5. Onion + chickentop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

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

What each ingredient does

Mushrooms
Provide the main flavor and body of the soup.
Butter and flour
Form a roux that thickens the soup into a smooth, creamy texture.
Cream
Adds richness and a smooth, velvety mouthfeel.
Sauterne wine
Adds a light sweetness and aromatic depth to the finished soup.

The step that matters

Adding the roux to the strained soup. Flour needs to be cooked in fat and then whisked into hot liquid gradually to avoid lumps. Stirring until the soup thickens ensures the starch swells evenly and gives a smooth texture.

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (mushroom, chicken, butter, flour, cream, wine):

  1. Shallotbetter flavor fit
  2. Potatobetter flavor fit
  3. Spinachabout as good a flavor fit
  4. Onionthe original

Fit is the average pairing score against mushroom, chicken, butter, flour, cream, wine. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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