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Antoine's Cream Of Mushroom Soup

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ANTOINE'S CREAM OF MUSHROOM SOUP
 Categories: Soups
      Yield: 4 Servings
 
      4 tb Butter
     20 md Mushrooms; 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; 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.
 
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