Antoine's Cream of Mushroom Soup

1. 1

   plus 3 Chicken-Hazelnut Quenelles

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

   Add the chicken stock.

9. 9

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

10. 10

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

11. 11

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

12. 12

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

13. 13

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

14. 14

    Ladle the soup on top.

15. 15

    Sprinkle on the hazelnuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.