Cream of Mushroom & Escargot Soup
- Ready In:
- 50mins
- Ingredients:
- 12
- Yields:
-
8 cups
ingredients
- 2 1⁄2 cups mushrooms, chopped
- 1⁄2 cup onion, chopped
- 4 cups chicken stock
- 6 tablespoons butter
- 1⁄4 cup flour
- 1 cup milk
- 1 cup light cream
- 1 (6 ounce) can escargot, drained and chopped
- 2 garlic cloves, crushed
- 1⁄4 cup chopped parsley
- 2 green onions, chopped
- 1⁄4 cup white wine (optional)
directions
- Combine mushrooms, onion, chicken stock and simmer 20 minutes.
- In another pot, melt 4 Tbs butter at medium heat, stir in flour.
- Add milk and cream, cook stirring constantly until thickened and smooth.
- Add salt and pepper to taste.
- Stir mushroom-chicken stock mixture into sauce.
- Saute escargot, garlic, parsley and green onion in remaining butter (1-2 minutes only).
- Add to soup with wine.
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Reviews
-
Wow....this is an awesome soup if you like snails. It seems complicated but fun to make as you can see how the separate pots come into play. I use two cans of snails, as I love escargot, and a tad more garlic (who doesn't like garlic?). Best if made at least one day ahead of serving time. Serve with a nice baguette and a chilled white wine. What more can you want in this life?
RECIPE SUBMITTED BY
I am an early retired guy living in the beautiful Okanagn Valley in British Columbia. Most of all I enjoy retirement and living where I do. I travel as much as possible in the winter to as many varied hot places I can. Enjoy cooking and entertaining and being entertained!