Five Mushroom Hazelnut Soup
By Chef Deborah Scheider,
The Grant Grill at the U.S. Grant Hotel, San Diego, CA

Ingredients:
1/4 lb. Butter (unsalted)
1 cup Shallots (minced)
1/3 cup Garlic (minced)
1/2 cup Hazelnuts (toasted, skinned and chopped into 3-inch pieces)
2 cups Shitake Mushrooms (roughly chopped)
2 cups Oyster Mushrooms (roughly chopped)
6 cups Domestic Mushrooms (roughly chopped)
1/3 cup Dried Porcini Mushrooms (washed, soaked, drained and chopped – save liquid)
1/3 cup Dried Morel Mushrooms (washed, soaked, drained and chopped – save liquid)
1 cup Medium Dry Sherry or Madeira (good quality)
6 cups Chicken Stock (strong)
2 cups Heavy Cream
1/2 Corn Starch (mix into a slurry with 1 cup of chicken stock)
1/4 tspn. Dry Thyme
1 Fresh Tarragon Sprig (chopped or 1 tspn. Dried Tarragon)
TT Kosher Salt, Black & White Pepper

Procedure:
In a large heavy pot melt the butter. Sauté 3/4 of the hazelnuts in butter until lightly browned. Reserve remaining hazelnuts for the Cognac-Hazelnut Crème Fraîche. 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 by half. Add 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 and peppers to taste. Serve in large soup plates with a dollop of Cognac-Hazelnut Crème Fraîche.

Cognac-Hazelnut Crème Fraîche Ingredients:
3/4 cup Crème Fraîche or Heavy Sour Cream
1/2 to 1 tspn. Fine Cognac
1/4 tspn. Hazelnut Liqueur (such as Frangelico)
Reserved chopped toasted hazelnuts from soup recipe

Method:
Combine all ingredients. Serve with Five Mushroom Hazelnut Soup. Refrigerate any leftovers.