Chanterelle Hazel Nut Soup

A horrible pain to make, but sinfully good; a hot soup, it serves 6 people as a rich first course.
· 2 cups whipping cream
· 1 and 1/2 pounds of chanterelles (good luck!) or other mushrooms, preferably wild
· 1 cup hazelnuts, toasted, husked, and chopped
· 5 large garlic cloves, minced
· 1 onion, chopped
· 3 cups chicken or dark vegetable stock
· 1 Tablespoon brandy
· salt and white pepper
Garnish: snipped fresh chives and a few reserved hazel nuts
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.