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Chanterelle Hazelnut Soup
A horrible pain to make, but sinfully good; a hot soup, it serves 6 people as a rich first course.
Toast the hazelnuts in a 300 degree oven for about 15 minutes. Husk them, then chop, reserving 6-12 for garnish.
Combine with cream, chopped mushrooms, garlic, and onion in a large saucepan and cook over medium heat, stirring, until the liquid is well reduced--about 15-20 minutes. Puree.
Bring the stock to a boil in a large saucepan, then stir the puree into it. Season with salt and pepper, then stir in the brandy. Press the soup hard through a sieve, discarding the solids. When ready to serve, heat the soup through, ladle into bowls, then top with the reserved hazel nuts and chives.