Cream of Mushroom & Escargot Soup

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)

Directions

1. 1

   Combine mushrooms, onion, chicken stock and simmer 20 minutes.

2. 2

   In another pot, melt 4 Tbs butter at medium heat, stir in flour.

3. 3

   Add milk and cream, cook stirring constantly until thickened and smooth.

4. 4

   Add salt and pepper to taste.

5. 5

   Stir mushroom-chicken stock mixture into sauce.

6. 6

   Saute escargot, garlic, parsley and green onion in remaining butter (1-2 minutes only).

7. 7

   Add to soup with wine.