The Recipe
Mushroom and Escargot Soup
COOK TIME : 25 minutesPREP TIME : 20 minutes
From Food.com
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Ingredients
DESCRIPTION
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.
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
NUTRITION
| Calories | 247 | 12% | |
| Cholesterol | 61 | 20% | |
| Carbohydrates | 12 | 4% | |
| Fat | 17 | 22% | |
| Protein | 10 | 19% |
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