Rich and full-bodied, this
classic relies on hazelnuts for added texture. Serve with Hazelnut-Cognac
Crème Fraîche (recipe follows).
Five Mushroom
Soup
2 tablespoons (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 pound domestic mushrooms, roughly chopped
4 ounces oyster mushrooms, roughly chopped
4 ounces shiitake mushrooms, roughly chopped
1/4 ounce dry porcini mushrooms, washed, soaked, drained and
chopped (save liquid)
1/4 ounce dry morels, (same as porcini)
1 cup medium dry sherry or Madeira, (good quality)
6 cups chicken stock, divided use
1/4 cup cornstarch, (made into a slurry with chicken stock)
1 cup chicken stock, (use with cornstarch)
2 cups heavy cream
1 sprig fresh tarragon, chopped or 1 teaspoon 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 Fraîche*,
if desired.
Makes 12 servings.
Cognac-Hazelnut Crème
Fraîche
6 ounces Crème Fraîche
or sour cream
1/2 to 1 teaspoon fine cognac
1/4 teaspoon 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.
