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Recipe Name: Antoine's Cream Of Mushroom Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Soups Comments:
Preparation Time:
Number of Servings: 4

4 Tablespoon(s) Butter
20 Mushrooms, sliced
1/4 Cup(s) sherry
3 Cup(s) Chicken stock
2 Cup(s) Heavy cream
Salt and pepper, to taste
Chicken-Hazelnut Quenelles
2 Tablespoon(s) Hazelnuts, skins removed
and chopped
To roast the hazelnuts you should place them on a sheet pan and put
them in a 400øF 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 saut them for
4 to 5 minutes, or until they are brown. Add the 1/4 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
1/2. In a small saucepan place the 3/4 cup of sherry. Cook it on
medium high heat for 4 to 6 minutes, or until it is reduced by 3/4.
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. From
Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 498
Calories From Fat: 336
Total Fat: 38.3g
Cholesterol: 117.8mg
Sodium: 289.7mg
Potassium: 600.3mg
Carbohydrates: 16.3g
Fiber: 1.2g
Sugar: 4.9g
Protein: 9.4g

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