Mushroom and Escargot Soup

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.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 2 1⁄2 cups mushrooms, chopped (about 1/2 lb)
• 1⁄4 cup onion, chopped
• 4  cups  chicken stock
• 6  tablespoons butter, divided
• 1⁄4 cup flour
• 1  cup milk
• 1  cup  light cream
•  salt & pepper
• 1 (6 ounce) can  escargot, drained and chopped
• 2  garlic cloves, minced
• 1⁄4 cup parsley, chopped
• 2  green onions, chopped
• 1⁄4 cup white wine

Directions

1. Combine mushrooms,onion and chicken stock in soup pot and simmer for 20 minutes.
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. 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.