4 tb Butter
20 md Mushrooms; sliced
1/4 c  Sherry
3 c  Chicken stock
2 c  Heavy cream
3/4 c  Sherry
Salt and pepper (to taste)
Chicken-Hazelnut Quenelles
2 tb Hazelnuts; skins removed,
- and chopped

To roast the hazelnuts you should place them on a sheet pan and put them in
a 400F 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.