Five Mushroom Soup
 
2 Tbsp  (1 ounce) unsalted butter
1 cup  (8 ounces) shallots, minced
1/3 cup  minced garlic
3/4 cup  hazelnuts, toasted, skins removed and chopped
1 lb.  domestic mushrooms, roughly chopped
4 oz.  oyster mushrooms, roughly chopped
4 oz.  shiitake mushrooms, roughly chopped
1/4 oz.  dry porcini mushrooms, washed, soaked, drained and chopped
  save liquid)
1/4 oz.  dry morels, (same as porcini)
1 cup  medium dry sherry or madeira, (good quality)
6 cup  chicken stock, divided use
1/4 cup  cornstarch, (made into a slurry with chicken stock)
1 cup  chicken stock, (use with cornstarch)
2 cup  heavy cream
1 sprig  fresh tarragon, chopped or 1 tsp. dried tarragon
 
in a large heavy pot melt the butter. sauté hazelnuts in butter until 
lightly browned. turn down the heat and sweat the shallots and garlic 
for 5 minutes. add all the mushrooms, cover and cook over low heat for 
5 minutes. turn the heat up. add the sherry or madeira and reduce 
liquid by half. add 5 cups of the chicken stock, thyme and reserved 
mushroom soaking liquids. 
bring to a simmer and whisk in the cornstarch mixture. when thickened, 
stir in cream. simmer 30 minutes over low heat. add tarragon, salt, 
black ground pepper and white pepper to taste. 
serve in large soup plates with a dollop of cognac-hazelnut crème 
fraiche*, if desired. 
makes 12 servings. 
 
cognac-hazelnut crème fraîche 
 
6 oz.  crème fraîche or sour cream
1/2 to 1 tsp  fine cognac
1/4 tsp  hazelnut liqueur
 
combine all ingredients in a small bowl. serve on top of favorite soup 
or try our recipe for five mushroom hazelnut soup. top with chopped 
hazelnuts, if desired. 
refrigerate any leftover crème fraîche. 
 
recipes provided courtesy of the hazelnut council. 
 
-- 
(ID: 6028) Mirror: rec.food.recipes: Sun, Sep 26, 2004


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