Mushroom Hazelnut Soup

Wow, what a successful tasting we had last Tuesday. The weather cooperated and plenty of potential clients were up for a chance to sample a new cocktail and hors d'oeuvres we're featuring this season.

The Metro Sparkler was the featured apertif - Kurrant Vodka, Rose's Lime, Cranberry and Lemon Juices and splash of Champagne! Seemed like a perfect Post Valentine's Day tipple! Move over Cosmo ....



And one of the most enjoyed hors d'oeuvres was a soup sip that we called

Wild Mushroom and Hazelnut Cappuccino with Madeira Foam

But there's no reason you couldn't enjoy a hearty bowl of this delicious soup instead of a dainty demitasse. Earthy, rich and perfect for this time of year. It's not difficult to make. Unusual yet not intimidating. How am I doing? Have I sold you yet.

This recipe has the additional cache of being based on one served by Joyce Goldstein, a respected San Francisco chef that Chef Daniel worked with way back when he was a "baby chef".







Mushroom Hazelnut "Cappuccino" with Truffle and Madeira Foam

1/2 cup Hazelnuts, toasted and skinned
2 Tablespoons unsalted butter
1 cup Shallots, sliced
2 cups Yellow Onions, sliced
4 cups White Mushrooms, cleaned and sliced
3 cups Shiitake Mushroom, cleaned, stemmed and sliced
1/2 teaspoon salt
1/8 teaspoon black pepper, freshly ground
2 1/2 cups Chicken stock (vegetable or mushroom stock optional), plus more to taste
white truffle oil to taste
1/4 cup creme fraiche (or heavy cream)

Madeira Foam
1/2 cup heavy cream
1/4 teaspoon salt
1 Tablespoon Madeira (or more or less to taste)
Freshly ground nutmeg

Process the hazelnuts with a steel knife in the food processor until finely ground. Be careful to not over-process into a paste. Set aside.
Melt the butter in a medium soup pot over medium heat and add onions and shallot. Saute until softened and translucent. Add all the mushrooms, salt & pepper and sweat them, covered for 5 minutes. Stir occasionally.
Add enough sock to just cover the mushrooms, cover and simmer another 10 minutes.
Transfer the mushroom, onion, stock mixture, and reserved ground hazelnuts to a blender and puree until smooth. Add reserved stock to thin the soup.
Return soup to a pot. Stir in creme fraiche and truffle oil. Adjust seasoning and keep warm.
Combine cream, salt and madeira in a bowl. Whisk until a light foamy whipped consistency is reached. Garnish the soup with foam and a sprinkle of fresh nutmeg.

So, try this by the bowl, or as we served it in an espresso cup.