Prep 20 mins
Cook 25 mins
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.
- 591.47 ml mushrooms, chopped (about 1/2 lb)
- 59.14 ml onion, chopped
- 946.36 ml chicken stock
- 88.74 ml butter, divided
- 59.14 ml flour
- 236.59 ml milk
- 236.59 ml light cream
- salt & pepper
- 170.09 g can escargot, drained and chopped
- 2 garlic cloves, minced
- 59.14 ml parsley, chopped
- 2 green onions, chopped
- 59.14 ml white wine
- Combine mushrooms,onion and chicken stock in soup pot and simmer for 20 minutes.
- 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.
- 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.
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.