Chanterelle Hazelnut Soup

Prepare the Stock

This can be prepared 1 day ahead and refrigerated.

1. Combine cream and the 1 ¼ lbs. chanterelles (chop if needed), ¾ cup hazelnuts (reserve remainder for garnish), garlic, and shallots in saucepan.

2. Cook over medium-high heat until reduced by half, stirring frequently (about 40 minutes).

3. Cool.

4. Boil stock and sherry in a heavy large saucepan until reduced to 1 cup (about 10 minutes).

5. Puree chanterelle mixture through food mill fitted with medium disc. Stir into reduced stock. Season with salt and pepper.

Prepare the Soup

1. Reheat stock over medium heat, stirring frequently.

2. Add ¼ pound evenly sliced chanterelles to heavy small skillet over medium-high, and cook without butter until liquid is released and evaporates.

3. When the pan is dry, melt butter in, stir frequently, and cook until they turn golden brown (about 5 minutes).

4. Turn off heat, and immediately sprinkle with vermouth to glaze the mushrooms.

5. Ladle soup into bowls, and garnish with sautéed chanterelles, reserved hazelnuts and fresh chives.