Cream Of Mushroom Escargot Soup Recipes

CREAM OF MUSHROOM SOUP I

Steps:

• In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
• In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
• In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.

MUSHROOM AND ESCARGOT SOUP

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.

CREAM OF MUSHROOM & ESCARGOT SOUP

Steps:

• 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.