Cream of Mushroom Escargot Soup
Indulge in luxurious comfort with this Cream of Mushroom Escargot Soup, a gourmet twist on a classic favorite. This delectable soup combines earthy Baby Bella mushrooms, velvety heavy cream, and tender escargot for a rich, savory experience that feels like fine dining from the comfort of home. Aromatic shallots, garlic, and fresh thyme create a fragrant foundation, while a splash of white wine adds depth and elegance. The escargot brings a subtle, buttery texture that elevates each spoonful into a truly indulgent treat. Perfect for dinner parties or special occasions, this soup is best served with crusty bread or garlic croutons for ideal pairings. Ready in under an hour, it’s a simple yet sophisticated recipe that will impress even the most discerning palates.
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Recipe Information
Ingredients
- 3 tablespoons Butter
- 1 tablespoon Olive oil
- 2 medium Shallots
- 3 Garlic cloves
- 12 ounces Baby Bella mushrooms
- 1 cup White wine
- 4 cups Chicken or vegetable stock
- 1 cup Heavy cream
- 7 ounces Canned escargot (drained and rinsed)
- 3 sprigs Fresh thyme
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat. Add butter and olive oil, allowing the butter to melt completely.
Finely chop the shallots and garlic. Add them to the pot and sauté for 3 minutes, stirring frequently, until softened and fragrant.
Clean and slice the Baby Bella mushrooms. Add them to the pot and cook for about 8–10 minutes, stirring occasionally, until the mushrooms are browned and their liquid has mostly evaporated.
Deglaze the pot by pouring in the white wine. Stir to scrape up any browned bits from the bottom of the pot and let the wine simmer for 2–3 minutes until reduced by half.
Add the chicken or vegetable stock, fresh thyme sprigs, and bay leaf. Bring the mixture to a gentle boil, then reduce the heat and simmer uncovered for 15 minutes.
Carefully remove the thyme sprigs and bay leaf from the soup. Use an immersion blender to purée the soup until smooth. Alternatively, blend in batches using a countertop blender (use caution with hot liquids).
Stir in the heavy cream and season with salt and pepper. Allow the soup to simmer gently for another 5 minutes.
Add the drained and rinsed escargot to the soup. Let them heat through in the simmering liquid for about 3–4 minutes.
Taste and adjust seasoning if needed, adding more salt or pepper to preference.
Ladle the soup into bowls and garnish with chopped fresh parsley for a pop of color and added freshness.
Serve immediately with crusty bread or garlic croutons.
Nutrition Facts
Calories |
1830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.2 g | 173% | |
| Saturated Fat | 70.9 g | 355% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 455 mg | 152% | |
| Sodium | 6612 mg | 287% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 17.7 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 168 mg | 13% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2866 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
