4 tbsp butter
20 medium mushrooms, sliced
1/4 cup sherry
3 cup chicken stock
2 cup heavy cream
3/4 cup sherry
1 salt and pepper (to taste)
1 chicken-hazelnut quenelles
2 tbsp hazelnuts, skins removed, and chopp
Directions
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.
Servings: 4 servings
Antoine's Cream Of Mushroom Soup Recipe brought to you by Recipe Ideas
Categories: Mushroom; Soup; Vegetable
The History of Recipes
It is quite possible to track the history of written cooking instructions far back into antiquity, at least as far back into recorded history as the early Egyptians, and quite possibly further than that. Interesting though that maybe, mostly, these early cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe found, according to experts in ancient history is a series of clay tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. Later on, in Roman times 25BC a man called Apicius assembled a number of scripts showing how to cook the recipes enjoyed by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main course and afters, something we still use today. Aspicius describes how the Roman chefs were skilled in the use of many aromatic flavours, including a few that will be familiar to modern chefs like basil, rue and parsley. During the succeeding few hundred years, the powerful families of Wesstern Europe strove to serve the best banquets, and as a result chefs and their recipe collections increased in prestige. Even so, it wasn`t until the nineteenth century the formal cooking and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, trying out, and publishing recipes to allow everyone to enjoy them. Like it or not, the introduction of television brought us TV chefs and the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Antoine's Cream Of Mushroom Soup recipe.
