Cream of Mushroom & Escargot Soup

Tebo's Note:

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!

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Yield: 8 cups

• 2 ½ cups mushrooms , chopped
• ½ cup onion , chopped
• 4 cups chicken stock
• 6 tablespoons butter
• ¼ cup flour
• 1 cup milk
• 1 cup light cream
• 1 (6 ounce) can escargot , drained and chopped
• 2 garlic cloves , crushed
• ¼ cup chopped parsley
• 2 green onions , chopped
• ¼ 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.

Reviews

[Dutch Treat]

I haven't made this soup, but I ate it late one night in Paris. It is so good that I ordered another half baguette in order to get every last atom out of the soup bowl.

[nsomniak6]

I didn't have any cream so I used all whole milk and it lacked that richness that cream would have added. But overall a wonderful recipe and easy to make! I might add another clove of garlic next time.