Cream Of Mushroom & Escargot Soup

• 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)

1. Combine mushrooms, onion, chicken stock and simmer 20 minutes.
2. In another pot, melt 4 Tbs butter at medium heat, stir in flour.
3. Add milk and cream, cook stirring constantly until thickened and smooth.
4. Add salt and pepper to taste.
5. Stir mushroom-chicken stock mixture into sauce.
6. Saute escargot, garlic, parsley and green onion in remaining butter (1-2 minutes only).
7. Add to soup with wine.

mushrooms, onion, chicken stock, butter, flour, milk, light cream, garlic, parsley, green onions, white wine

Taken from www.food.com/recipe/cream-of-mushroom-escargot-soup-11403 (may not work)