Antoine's Cream of Mushroom Soup
Antoine's Cream of Mushroom Soup recipe
Yield
4 servingsPrep
10 minCook
25 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
butter
|
|
| 20 | medium |
mushrooms
sliced |
|
| ¼ | cup |
sherry
|
*
|
| 3 | cups |
chicken broth
|
|
| 2 | cups |
heavy whipping cream
|
|
| ¾ | cup |
sherry
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | tablespoons |
hazelnuts (filberts)
skins removed, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
butter
|
|
| 2E+1 | medium |
mushrooms
sliced |
|
| 59 | ml |
sherry
|
*
|
| 7.1E+2 | ml |
chicken broth
|
|
| 473 | ml |
heavy whipping cream
|
|
| 177 | ml |
sherry
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 3E+1 | ml |
hazelnuts (filberts)
skins removed, chopped |
|
Directions
plus 3 Chicken-Hazelnut Quenelles
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.
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 sauté them for 4 to 5 minutes, or until they are brown.
Add the ¼ 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 ½.
In a small saucepan place the ¾ cup of sherry.
Cook it on medium high heat for 4 to 6 minutes, or until it is reduced by ¾.
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.
