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Antoine's Cream of Mushroom Soup

Antoine's Cream of Mushroom Soup is a soups recipe made with Butter, Mushrooms Sliced, Sherry, Chicken Stock, and Heavy Cream. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 4 tbsp
• 20
• 1/4 cup
• 3 cup
• 2 cup
• 3/4 cup
• to taste
• to taste
• 2 tbsp

Method (preview)

1. 1

   To roast the hazelnuts you should place them on a sheet pan and put them in a 400øF oven for 2 to 3 minutes, or until the outside skin starts to break away.

2. 2

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

3. 3

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

4. 4

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

5. 5

   Add the mushrooms and saut‚ them for 4 to 5 minutes, or until they are brown.

6. 6

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

7. 7

   Add the chicken stock.

8. 8

   Cook the ingredients on medium heat for 12 to 15 minutes, or until the liquid is reduced by 1/2.

9. 9

   In a small saucepan place the 3/4 cup of sherry.

10. 10

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

11. 11

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

12. 12

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

13. 13

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

14. 14

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