Cream of Mushroom & Escargot Soup |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Most people will not be aware of the escargot in this soup. They will think it is chopped mushroom. But you will know. I've made this often and everyone likes it! 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:
1. Combine mushrooms, onion, chicken stock and simmer 20 minutes.
2. In another pot, melt 4 Tbs butter at medium heat, stir in flour.
3. Add milk and cream, cook stirring constantly until thickened and smooth.
4. Add salt and pepper to taste.
5. Stir mushroom-chicken stock mixture into sauce.
6. Saute escargot, garlic, parsley and green onion in remaining butter (1-2 minutes only).
7. Add to soup with wine.
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