Best Cream Of Mushroom Escargot Soup Recipes

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.

QUICK CREAM OF MUSHROOM SOUP

Steps:

• In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender., Mix flour, salt, pepper and 1 can broth until smooth; stir into mushroom mixture. Stir in remaining can of broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.

BLACK FOREST ESCARGOT SOUP

Steps:

• Beurre Manie: Combine butter and flour in a small bowl and blend well.
• Soup: Melt butter in a large heavy sauce pan over low heat, add shallot and cook 5 minutes.
• Stir in garlic, cook 1-2 minutes, add mushrooms and cook 15 minutes, stirring constantly.
• Pour in wine, broths and creme fraiche, simmer 20 minutes.
• Stir in escargot, reserved liquid, chives, parsley and aniseed.
• Pinch off bits of Beurre Manie and whisk into soup, one at a time.
• Beat 1 tbsp of hot soup into the egg yolks, add 3 more tbsp one at a time, whisking vigorously.
• Add egg mixture to soup, stir in Pernod and let soup "mellow" over low heat (do not boil) 1-2 minutes.

BAKED PORK CHOPS WITH CREAM OF MUSHROOM SOUP

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place sliced onion pieces on the bottom of a glass baking dish. Lay pork chops over the onions. Cover chops evenly with cream of mushroom soup. Add water and bouillon to the top, breaking up bouillon cubes to get the flavor spread out. Cover with aluminum foil.
• Bake in the preheated oven, stirring the gravy once or twice, until no longer pink in the centers, about 1 hour. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).