Antoine's Cream Of Mushroom Soup

Directions

1. 1

   4 tb Butter 20 md Mushrooms

2. 2

   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 tb Hazelnuts

3. 3

   skins removed, - and chopped To roast the hazelnuts you should place them on a sheet pan and put them in a 400?F oven for 2 to 3 minutes, or

4. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

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