Antoine's Cream Of Mushroom Soup Recipe

1. 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.

2. 2

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

3. 3

   You don't 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 till it has melted.

5. 5

   Add in the mushrooms and saute/fry them for 4 to 5 min, or possibly till they are brown.

6. 6

   Add in the 1/4 c. of sherry and deglaze the pan.

7. 7

   Add in the chicken stock.

8. 8

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

9. 9

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

10. 10

    Cook it on medium high heat for 4 to 6 min, or possibly till it is reduced by 3/4.

11. 11

    Add in 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 Quenelles.

13. 13

    Ladle the soup on top.

14. 14

    Sprinkle on the hazelnuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.