Peatt.net

This is my mom’s recipe and there have been so many requests for it lately I thought that I would just post it up here for all to see.

 Patti Peatt’s Cream of Mushroom and Escargot Soup

Makes 16 cups

• 5 cups chopped fresh mushrooms (about 1 lb)
• 1/2 cup chopped onion
• 8 cups chicken broth
• 3/4 cup butter, divided
• 1/2 cup flower
• 2 cups milk
• 2 cups cream
• 2- 6 oz cans of escargot, drained and chopped
• 4 cloves of garlic, minced
• 1/2 cup chopped parsley
• 4 green onions, chopped
• 1/2 cup white wine
• salt & pepper to taste

Combine mushrooms, onion and chicken stock in soup pot and simmer for 20 mins.

In another pan, melt 1/2 cup of the butter over medium heat and stir in flour until smooth. Remove from heat and gradually stir milk and cream. Return to medium heat and cook, stirring constantly, until smoothly thickened. Season with salt and pepper. Stir sauce into mushroom chicken mixture.

In a small frying pan heat the remaining 1/4 cup of butter. Add escargot, garlic, parsley, and green onions; sautée quickly. Add to soup along with wine. Spoon into soup bowls and garnish with additional chopped parsley.