Skip to main content
Main

Mushroom Soup

A hearty soup made with veal or mutton, mushrooms, butter, and served over buttered toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓
Mushroom Soup

Why it works: Mushroom and butter 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 ↓

Mushroom Soup

Ingredients

Directions

Prepare the broth

  1. Cut the meat into large pieces and remove the bones.

  2. Place the meat in a soup pot and cover with water. Season with salt and cayenne pepper.

  3. Boil until the meat is tender, skimming the surface regularly.

  4. Strain the soup and return it to the pot.

Finish and serve

  1. Add the quartered mushrooms and the bits of butter rolled in flour.

  2. Boil for an additional 30 minutes until the mushrooms are tender.

  3. Place buttered toast at the bottom of a tureen and pour the soup over it.

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. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 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. Veal + mushroomtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,446 recipes

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

  4. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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

What each ingredient does

Mushrooms
Provide the main flavour and body of the soup as they soften during simmering.
Butter
Adds richness and a silky mouthfeel to the broth.
Veal or mutton
Releases gelatin and savoury flavour into the broth as it simmers.

The step that matters

Skimming while the meat boils. Skimming removes foam and fat that cloud the broth and can taste greasy or bitter. Regular skimming keeps the soup clear and clean-flavoured.

“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

Veal PattiesVeal Patties50 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes