Mushroom and Hazelnut Soup with Sherry/Marsala Cream
2/3 C. Oregon hazelnuts
3 tsp. unsalted butter
2 large shallots, finely minced
2 cloves of garlic, finely minced
1 pound of button or crimini mushrooms, stems removed and sliced (reserve the stems for stock)
1â„4 pound wild mushrooms (chanterelles, porcini and shitake are all good options)
1â„4 C. Amontillado sherry or Marsala
4 C. mushroom or chicken stock
salt and pepper, to taste
Preheat oven to 350 degrees. Toast the hazelnuts for 10 minutes or until they are lightly toasted and their skins begin to crack. Remove from oven and put the hazelnuts in a clean dishtowel. Rub vigorously to remove as much skin as possible. When cool, grind the nuts in a food processor and set aside. Melt the butter in a saucepan. Add the shallots and garlic and cook until translucent. Add the mushroom slices and sauté 10 minutes, stirring frequently. Deglaze the pan with the sherry or Marsala. Add the mushroom stock and season with salt and pepper. Reduce the heat, and simmer for about 15 minutes. Puree the soup and nuts together in a food processor or blender in batches—process for a long time until the hazelnuts are completely smooth and integrated into the soup.
Sherry/Marsala Cream:
1â„2 C. heavy whipping cream
3 tsp. sherry or Marsala
Finely chopped tarragon, chives or parsley to garnish
Whip the cream, and add the sherry or Marsala. Serve dolloped on top of the hot soup and sprinkle with chopped herbs.
Mushroom Stock
2 tsp. olive oil
1 onion, chopped coarsely
1 large carrot, chopped
1 stalk celery, chopped
1 leek, rinsed and chopped
2 garlic cloves, halved
1 oz. dried porcini mushrooms
4 thyme sprigs
1 bay leaf
1 tsp. soy sauce
4 to 8 oz. mushrooms from preceding recipe
6 C. water
Heat the olive oil in a large 4 quart saucepan. Add the onion, carrot, celery, and leek and sauté over medium-high heat until the onion is well browned, about 15 minutes. Add the mushrooms and sauté another 5 minutes. Add all the remaining ingredients and bring to a boil. Reduce the heat to a simmer and cook, partially covered for 45 minutes. Strain through a sieve.