• 2 ½ cups chopped mushrooms
  • ¼ cup chopped onions
  • 4 cups chicken stock
  • 6 Tbsp butter
  • ¼ cup flour
  • 1 cup milk
  • 1 cup light cream
  • salt and pepper
  • 1 can escargot
  • 2 cloves garlic
  • ¼ cups chopped parsley
  • 2 green onions, chopped
  • ¼ cup white wine

Combine mushrooms, onions and stock and simmer 20 minutes. Melt 4 Tbsp butter. Stir in flour til smooth. Remove from heat and gradually stir in milk and cream. Return to heat stirring constantly til smooth and thickened. Season. Stir mushroom stock into sauce.

In frying pan heat remaining butter. Add escargot, parsley, green onion and saute quickly. Add to soup along with wine.

Garnish with fresh parsley/