cream of mushroom soup
No Image
►
Ingredients For cream of mushroom soup
-
4 Tbspbutter
-
20mushrooms, sliced
-
1/4 csherry
-
3 cchicken stock
-
2 cheavy cream
-
3/4 csherry
-
2 Tbsphazelnuts, chopped with skins removed
-
chicken-hazelnut quenelles
How To Make cream of mushroom soup
-
1To roast the hazelnuts you should place them on a sheet pan and put them in a 400 degree oven for 2 to 3 minutes, or until the outside skin starts to break away.
-
2Rub 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.
-
3In a large skillet place the butter and heat it on medium high until it has melted; Add the mushrooms and saute them for 4 to 5 minutes, or until they are brown.
-
4Add the 1/4 cup of sherry and deglaze the pan.
-
5Add the chicken stock; Cook the ingredients on medium heat for 12 to 15 minutes, or until the liquid is reduced by 1/2.
-
6In 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.
-
7Add the reduced sherry, salt, and pepper to soup, and stir them in.
-
8In each of 4 individual serving bowls place 3 of the chicken-hazelnut quenelles; Ladle the soup on top and sprinkle on the hazelnuts.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT