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July 2018

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Antoine's Cream Of Mushroom Soup Recipe

Antoine's Cream Of Mushroom Soup recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Antoine's Cream Of Mushroom Soup recipe  PDF


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 400 F 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.

Antoine's Cream Of Mushroom Soup recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
577 people have voted
Last Reviewed on 2018-07-15



Sunday, Jul 15 2018 Download & Print Antoine's Cream Of Mushroom Soup recipe  PDF   Easy Soup recipes RSS   Thumsb up

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