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Receta Antoine's Cream Of Mushroom Soup
by Global Cookbook

Antoine's Cream Of Mushroom Soup
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  Raciónes: 4

Ingredientes

  • 4 Tbsp. Butter
  • 20 med 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 Tbsp. Hazelnuts, skins removed, and minced

Direcciones

  1. To roast the hazelnuts you should place them on a sheet pan and put them in a 400 F oven for 2 to 3 min, or possibly till the outside skin starts to break away. Rub the hazelnuts together so which the outer dark skins flake off.
  2. You don't want to toast them, you just want the skin to loosen up.
  3. In a large skillet place the butter and heat it on medium high till it has melted. Add in the mushrooms and saute/fry them for 4 to 5 min, or possibly till they are brown. Add in the 1/4 c. of sherry and deglaze the pan. Add in the chicken stock. Cook the ingredients on medium heat for 12 to 15 min, or possibly till the liquid is reduced by 1/2.
  4. In a small saucepan place the 3/4 c. of sherry. Cook it on medium high heat for 4 to 6 min, or possibly till it is reduced by 3/4.
  5. Add in the reduced sherry, salt, and pepper to soup, and stir them in.
  6. In each of 4 individual serving bowls place 3 of the Chicken-Hazelnut Quenelles. Ladle the soup on top. Sprinkle on the hazelnuts.