Antoine's Cream of Mushroom Soup

Title:
Antoine's Cream of Mushroom Soup

Yield:
4 Servings

Categories:
Soups




Ingredients:





     4 tb Butter


    20 md Mushrooms; sliced


   1/4 c  Sherry


     3 c  Chicken stock


     2 c  Heavy cream


   3/4 c  Sherry


          Salt and pepper (to taste)


          Chicken-Hazelnut Quenelles


     2 tb Hazelnuts; skins removed,


          - and chopped






 To roast the hazelnuts you should place them on a sheet pan and put them in


 a 400?F oven for 2 to 3 minutes, or until the outside skin starts to break


 away.  Rub the hazelnuts together so that the outer dark skins flake off.


 You do not want to toast them, you just want the skin to loosen up.


 


 In a large skillet place the butter and heat it on medium high until it has


 melted.  Add the mushrooms and saut? them for 4 to 5 minutes, or until they


 are brown. Add the 1/4 cup of sherry and deglaze the pan. Add the chicken


 stock.  Cook the ingredients on medium heat for 12 to 15 minutes, or until


 the liquid is reduced by 1/2.


 


 In a small saucepan place the 3/4 cup of sherry.  Cook it on medium high


 heat for 4 to 6 minutes, or until it is reduced by 3/4.


 


 Add the reduced sherry, salt, and pepper to soup, and stir them in.


 


 In each of 4 individual serving bowls place 3 of the Chicken-Hazelnut


 Quenelles.  Ladle the soup on top. Sprinkle on the hazelnuts.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini