Recipe: Cream of Mushroom Soup 奶油蘑菇湯

Original recipe link (原版食譜): Courage in the Kitchen: Julia Child’s Cream of Mushroom Soup

Ingredients 食材

  • 1/4 cup minced yellow onion 切碎的黃洋蔥
  • 8 Tbsp unsalted butter 無鹽奶油
  • 3 Tbsp flour 麵粉
  • Parsley 巴西里
  • 6 cups chicken broth 雞湯 seasoned with 1/3 bay leaf 月桂葉, 2 medium sprigs parsley 巴西里 and 1/8 tsp thyme 百里香
  • Salt and pepper 鹽和胡椒
  • 3/4 – 1 lb fresh mushrooms 新鮮蘑菇
  • 1 tsp lemon juice 檸檬汁
  • 2 egg yolks 蛋黃
  • 1/2-3/4 cup whipping cream 鮮奶油

Instructions 作法

  1. Peel a yellow onion and mince a quarter cup of it. Wash the mushrooms and remove the stems from the caps. Chop the stems fine. Wash the parsley.
  2. Put six cups of chicken broth, 1/3 bay leaf, two medium sprigs of parsley and 1/8 teaspoon thyme in a two quart saucepan and bring it to a simmer.
  3. While the broth is heating, melt three tablespoons of the butter in a Dutch oven or large saucepan (at least 2 1/2 quarts) over low heat. Add the onions and cook them slowly for about 10 minutes. Stir in the flour, raise the heat a little and continue cooking the onions for three or four more minutes. Stir continuously, being careful not to brown the flour and onions.
  4. Remove the onions and flour from the heat and stir in the hot broth. Make sure that the onion and flour mixture is well blended with the liquid. Add 1/8 teaspoon salt, 1/8 teaspoon freshly ground black pepper and the chopped mushroom stems. Cover and bring to a boil. Reduce the heat and simmer the broth partially covered for 20 or 30 minutes.
  5. While the broth simmers, thinly slice the mushroom caps and set them aside in a bowl.
  6. After 20 minutes or so, strain the broth through a sieve or colander with fine holes into a large bowl to remove the solids. Press the juice from the chopped mushroom stems, onions and parsley and return the broth to the large pan. Discard the solids.
  7. In a two quart saucepan, melt two tablespoons of the butter over moderate heat until it is foaming and toss in the sliced mushrooms with 1/4 teaspoon salt and a teaspoon of lemon juice. Stir, reduce the heat, cover and cook slowly for five minutes.
  8. Pour the mushrooms and their cooking liquid into the large pan with the strained broth and simmer for ten minutes. Remove the pan from the heat.
  9. To finish the soup, beat two egg yolks until smooth with a whisk, and then whisk them thoroughly into a half to three-quarter cup of heavy cream in a mixing bowl. While beating continuously, very slowly add one to two cups of the hot broth to the eggs and cream mixture.
  10. Heat the broth in the large pan until it starts to steam. While whisking continuously, gradually add the cream and egg mixture to the broth. Stir the soup over moderate heat for three or four minutes to poach the eggs. Stir continuously and do not let the soup come to a simmer.
  11. Taste and adjust the seasoning if necessary. Remove the soup from the heat and stir in two or three tablespoons of softened butter. Ladle into bowls decorated with sprigs of parsley.
  1. 將一顆黃洋蔥去皮，切碎，取四分之一杯。將蘑菇洗淨，去除菌柄，將菌柄切碎。將巴西里洗淨。
  2. 將六杯雞湯、1/3 片月桂葉、兩枝中等大小的巴西里和 1/8 茶匙百里香放入兩夸脱的平底鍋中，煮至微沸。
  3. 在雞湯加熱的同時，取一個鑄鐵燉鍋或大湯鍋（至少 2.5 夸脱），用小火融化三湯匙奶油。加入洋蔥，慢煮約 10 分鐘。拌入麵粉，稍微調高火候，繼續翻炒洋蔥三、四分鐘。期間要不停攪拌，注意不要把麵粉和洋蔥煎焦。
  4. 將洋蔥和麵粉從火上移開，倒入雞湯攪拌均勻。確保洋蔥和麵粉與湯汁充分混合。加入 1/8 茶匙鹽、1/8 茶匙現磨黑胡椒和切碎的蘑菇柄。蓋上鍋蓋，煮沸。然後轉小火，蓋上鍋蓋（留一條縫隙），慢燉 20-30 分鐘。
  5. 在湯汁煨煮的同時，將蘑菇傘切成薄片，放在碗中備用。
  6. 大約 20 分鐘後，將高湯用細孔篩或濾網過濾到大碗中，去除固體殘渣。擠壓切碎的蘑菇柄、洋蔥和歐芹，擠出汁液，然後將湯倒回大鍋中。丟棄固體殘渣。
  7. 在一個兩夸脱的平底鍋中，用中火融化兩湯匙奶油，直到起泡，然後加入切好的蘑菇、1/4 茶匙鹽和一茶匙檸檬汁。攪拌均勻，調小火，蓋上鍋蓋，慢煮五分鐘。
  8. 將蘑菇及其煮蘑菇的水倒入裝有過濾後湯的大鍋中，小火慢燉十分鐘。然後將鍋子從火上移開。
  9. 最後，將兩個蛋黃用打蛋器打至順滑，然後將其與半杯到四分之三杯的濃奶油在攪拌碗中充分攪拌均勻。一邊攪拌，一邊非常緩慢地將一到兩杯熱湯倒入蛋黃和奶油的混合物中。
  10. 在大鍋裡加熱湯，直到開始冒蒸氣。一邊不停攪拌，一邊將奶油和雞蛋混合物慢慢倒入高湯中。用中火攪拌湯三、四分鐘，使雞蛋煮成水波蛋。要不停攪拌，不要讓湯沸騰。
  11. 嚐嚐味道，必要時調整調味料。將湯從火上移開，拌入兩三湯匙軟化的奶油。盛入用歐芹枝裝飾的碗中。

Notes/Tips 小撇步

  • If you’re not serving the soup immediately, you can set it aside after you have simmered the sliced mushrooms in the broth but before you add the cream and eggs. Remove it from the heat, leave it uncovered and film the surface with a spoonful of cream. Reheat it to a simmer before finishing the soup. This means that if you allow ten minutes to bring the broth to a simmer, you can have bowls of soup on the table in less than 20 minutes.
  • You can make this soup with half and half, but it will not taste as good. If you use salted butter, reduce the amount of salt you add to the mushrooms.
  • When I can find them at a reasonable price, I like to use baby bella mushrooms for this soup. I think that they give it a more intense mushroom flavor, but white button mushrooms make a great soup too.
  • When adding the hot broth to the cream and egg mixture, I use a quarter cup measuring cup to dribble the broth very slowly into the cream while stirring quickly with a whisk. If you add the broth too quickly or don’t stir fast enough you can curdle the eggs.
  • The same thing can happen when you combine the cream, egg and broth mixture with the hot broth or if you boil the soup. Speaking from experience, I can say that the soup will taste fine anyway, but it won’t have the wonderful silky texture of a perfect cream of mushroom soup.
  • 如果您不打算立即喝這道湯，可以在將蘑菇片放入高湯中煨煮後，但在加入奶油和雞蛋之前，將湯盛出備用。關火，敞開鍋蓋，用一匙奶油覆蓋湯的表面。在完成湯的製作之前，將湯重新加熱至微沸。這意味著，如果您預留十分鐘將高湯煮至微沸，那麼不到二十分鐘，您就可以享用美味的湯了。
  • 你可以用一半牛奶一半奶油來做這道湯，但味道會差一些。如果你用的是鹹奶油，那就減少加到蘑菇裡的鹽量。
  • 如果價格合適，我喜歡用小褐菇來做這道湯。我覺得它們能讓湯的蘑菇味更濃鬱，不過白蘑菇做出來的湯也很美味。
  • 將熱湯加入奶油和雞蛋混合物時，我用四分之一杯的量杯，一邊用打蛋器快速攪拌，一邊非常緩慢地將湯滴入奶油中。如果加入高湯太快或攪拌不夠快，雞蛋可能會凝固。
  • 同樣的情況也會發生在將奶油、雞蛋和湯混合物與熱湯混合，或將湯煮沸時。以我的經驗來看，湯的味道仍然不錯，但不會像完美的奶油蘑菇湯那樣有絲滑的口感。

Recipe 食譜

Label:

Comments

Post a Comment