MUSHROOM AND ESCARGOT SOUP
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.
Provided by Laureen in B.C.
Categories < 60 Mins
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine mushrooms,onion and chicken stock in soup pot and simmer for 20 minutes.
- In another saucepan, melt four tablespoons butter over medium heat gradually stirring in the flour until smooth. Remove from heat and gradually stir in the milk and cream. Return to medium heat and cook stirring constantly, until thickened. Season with salt and pepper. Stir mushroom-chicken stock into sauce.
- In a small frypan heat the remaining two tablespoons butter and add escargot, garlic, parsley and green onion, sauté for 2 minutes. Add to soup along with wine.
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Jaffar ali
[email protected]This soup is a bit time-consuming to make, but it's worth the effort. The flavors are amazing and it's sure to be a hit at your next party.
mason el
[email protected]I've made this soup several times and it's always a hit. It's a great way to impress your guests without spending a lot of time in the kitchen.
shahalam shamim
[email protected]This soup is perfect for a cold winter day. It's hearty and filling, and the flavors are very comforting. I would definitely recommend it.
Rohail King
[email protected]I'm not a fan of mushrooms, but I really enjoyed this soup. The escargot flavor was subtle and the soup was very flavorful. I would definitely make it again.
Jessica Enroos
[email protected]This soup is a great way to use up leftover mushrooms and escargot. It's also a very affordable meal, which is always a plus.
Clicks “Eric” Gongar
[email protected]I wasn't sure what to expect from this soup, but I was pleasantly surprised. The flavors were well-balanced and the soup was very flavorful. I would definitely recommend it.
Kefilwe4 Lebo
[email protected]This soup is so easy to make and it's always a hit with my guests. I love that I can use frozen mushrooms and escargot, which makes it a great option for a last-minute meal.
Shahzada Murtaza
[email protected]I've made this soup several times and it's always a crowd-pleaser. I love the way the mushrooms and escargot flavors meld together. It's a great soup for a special occasion or a casual weeknight meal.
Neo Mabalane
[email protected]I found this soup to be a bit bland. I think it needed more seasoning, perhaps some salt and pepper or a dash of cayenne. Otherwise, it was a good soup.
naveed azhar
[email protected]This soup was a bit too rich for my taste, but I think that's just a personal preference. I still enjoyed the flavor and would recommend it to others.
Rose Kamau
[email protected]I made this soup for my family and they all loved it. Even my kids, who are picky eaters, enjoyed it. I will definitely be adding this soup to my regular rotation.
Deven Saranen
[email protected]This soup is pure comfort food. It's hearty, flavorful, and perfect for a cold winter day. I especially love the addition of sherry, which gives the soup a nice depth of flavor.
Babyjr Taungakava
[email protected]I've made this soup twice now and it's always a success. It's so easy to make and the ingredients are readily available. I love that I can use dried mushrooms, which means I can make this soup any time of year.
Hasan Sheikh
[email protected]I'm not a huge fan of escargot, but I was pleasantly surprised by how much I enjoyed this soup. The mushrooms and broth were so flavorful that the escargot flavor was subtle and not overpowering.
Jayesh Desai
[email protected]This soup was a hit at my dinner party! The combination of mushrooms and escargot was unique and flavorful, and the broth was rich and savory. I'll definitely be making this again.