© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: The Hazelnut Council
2 tablespoons (1 ounce) unsalted butter
1 cup (8 ounces) shallots, minced
⅓ cup minced garlic
¾ 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
¼ ounce dry porcini mushrooms, washed, soaked, drained and chopped
(save the liquid)
¼ ounce dry morels, (same as porcini)
1 cup medium dry sherry or Madeira, (good quality)
6 cups chicken stock, divided use
¼ 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 (see below), if desired.
Cognac-Hazelnut crème fraîche
6 ounces crème fraîche or sour cream
½ to 1 teaspoon fine cognac
¼ 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.