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    You are in: Home / Recipes / Mushroom and Escargot Soup Recipe
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    Mushroom and Escargot Soup

    Mushroom and Escargot Soup. Photo by Laureen in B.C.

    1/1 Photo of Mushroom and Escargot Soup

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Laureen in B.C.'s Note:

    I have served this many many times and my guests loved it. It's easy to make and heats up very well. It's from The Vancouver Sun Cookbook from the 80's and it won first prize.

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    Units: US | Metric


    1. 1
      Combine mushrooms,onion and chicken stock in soup pot and simmer for 20 minutes.
    2. 2
      In another saucepan, melt four tablespoons butter over medium heat gradually stirring in the flour until smooth. Remove from heat and gradually stir in the milk and cream. Return to medium heat and cook stirring constantly, until thickened. Season with salt and pepper. Stir mushroom-chicken stock into sauce.
    3. 3
      In a small frypan heat the remaining two tablespoons butter and add escargot, garlic, parsley and green onion, sauté for 2 minutes. Add to soup along with wine.

    Ratings & Reviews:

    • on September 28, 2009


      I understand why that soup won first prize. It is absolutely delicious. The escargots give it a very subtle taste that is great. My husband fell in love with it and wants me to put it again on the menu soon and I agree with him. Thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mushroom and Escargot Soup

    Serving Size: 1 (256 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 246.9
    Calories from Fat 156
    Total Fat 17.4 g
    Saturated Fat 10.2 g
    Cholesterol 61.2 mg
    Sodium 278.2 mg
    Total Carbohydrate 12.2 g
    Dietary Fiber 0.5 g
    Sugars 2.7 g
    Protein 9.6 g

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