Name: Antoine's Cream of Mushroom Soup
Ingredients: 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

The law of God had a definite function in the history of redemption. It still has a function, but it is not the same function as it had in Israel’s experience. The law that worked wrath in Israel’s conscience has been fully silenced and does not work, in any sense, either wrath or blessing in the Christian. The law of God can neither curse nor bless a Christian. It cannot curse a Christian because Christ has endured every curse the law threatened, and it cannot bless a Christian because even with a new heart, the child of God cannot earn the blessing that is the reward for perfect obedience. However, just as Christ endured every curse the law threatened, he also earned every blessing the law promised. If you read the law and feel guilt and despair, you do not understand justification, and if you read the law and feel good about your progress in sanctification, you are a deceived, self-righteous hypocrite.

John Reisinger

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Grains		Soups	4	Servings

INGREDIENTS

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

INSTRUCTIONS

To roast the hazelnuts you should place them on a sheet pan and put them in
a 400&deg;F 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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