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Categories:Viewed: 61 - Published at: 5 years ago
Ingredients
- 2 1/2 cups mushrooms, chopped
- 1/2 cup onion, chopped
- 4 cups chicken stock
- 6 tablespoons butter
- 1/4 cup flour
- 1 cup milk
- 1 cup light cream
- 1 (6 ounce) can escargot, drained and chopped
- 2 garlic cloves, crushed
- 1/4 cup chopped parsley
- 2 green onions, chopped
- 1/4 cup white wine (optional)
Method
- Combine mushrooms, onion, chicken stock and simmer 20 minutes.
- In another pot, melt 4 Tbs butter at medium heat, stir in flour.
- Add milk and cream, cook stirring constantly until thickened and smooth.
- Add salt and pepper to taste.
- Stir mushroom-chicken stock mixture into sauce.
- Saute escargot, garlic, parsley and green onion in remaining butter (1-2 minutes only).
- Add to soup with wine.
