Cream of Mushroom and Snail Soup
Comments: Preparation time: 20 minutes
Cooking time: 30 minutes
Servings: 8 cups [2 L]
IngredientsPreparation
  • 4 cups [2 L] chicken stock
  • 2 1/2 cups [625 mL] cleaned fresh mushrooms, chopped
  • 1/2 cup [125 mL] chopped onion
  • 6 tablespoons [90 g] butter
  • 1/4 cup [35 g] flour
  • 1 cup [250 mL] milk
  • 1 cup [250 mL] light cream
  • 1 [6-ounce / 170-g] can snails [escargots], drained and chopped
  • 2 cloves garlic, crushed
  • 1/4 cup [60 mL] freshly chopped parsley
  • 2 green onions, chopped
  • 1/4 cup [60 mL] white wine [optional]
  • Salt and pepper, to taste
  • Pour chicken stock into a casserole.
  • Add chopped mushrooms and onion then bring to a boil.
  • Leave to simmer for 20 minutes.
  • Into a large enough to hold all the ingredients, melt 4 tablespoons [60 g] of the butter over medium heat.
  • Stir in flour before pouring in milk and cream.
  • Cook, stirring sauce constantly until thickened and smooth.
  • Salt, pepper then stir mushroom-chicken stock mixture into sauce.
  • Heat remaining 2 tablespoons [30 g] butter into a frypan.
  • Stirring, fry together drained chopped snails, crushed garlic, and chopped parsley and gren onions, for 1 to 2 minutes only.
  • Add to soup, along with white wine if desired.
  • Serve immediately.