Ingredients for Mushroom And Escargot Soup
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How to Make Mushroom And Escargot Soup
- In a large soup pot, combine 1 pound cremini mushrooms (sliced), 1 medium onion (chopped), and 4 cups chicken stock. Bring to a simmer and cook for 20 minutes.
- In a separate saucepan, melt 4 tablespoons butter over medium heat. Gradually whisk in 1/4 cup all-purpose flour until smooth.
- Remove from heat and gradually whisk in 1 cup milk and 1/2 cup heavy cream.
- Return to medium heat and cook, whisking constantly, until the sauce has thickened (about 2-3 minutes). Season with salt and pepper to taste.
- Gently stir the mushroom and chicken stock mixture into the creamy sauce.
- In a small skillet, melt 2 tablespoons butter over medium heat. Add 1 cup escargot (drained), 2 cloves garlic (minced), 2 tablespoons chopped fresh parsley, and 1 tablespoon chopped green onion. Sauté for 2 minutes.
- Add the escargot mixture and 1/4 cup dry white wine to the soup. Stir to combine and heat through. Serve immediately.
- Garnish with extra parsley or a drizzle of cream before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
10g
Fat
51g
Carbs
4g
