Mushroom and Escargot Soup
Indulge in the luxurious flavors of Mushroom and Escargot Soup, a gourmet dish that combines earthy mushrooms and tender escargot with a rich, velvety broth. This recipe features a medley of button and cremini mushrooms sautéed to perfection with garlic, onion, and thyme, adding depth and warmth to each spoonful. The addition of dry white wine enhances the soup's aroma, while heavy cream lends a smooth, creamy finish. Perfectly balanced with the delicate brininess of escargot, this soup is a show-stopping starter or a hearty main course. Serve it hot with a sprinkle of fresh parsley for a touch of brightness, and elevate your dining experience with this elegant and flavorful creation.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 250 grams button mushrooms, sliced
- 250 grams cremini mushrooms, sliced
- 1 teaspoon fresh thyme leaves
- 200 grams cooked escargot (canned or fresh), rinsed and drained
- 125 milliliters dry white wine
- 1 liter chicken or vegetable stock
- 150 milliliters heavy cream
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
In a large pot, melt the butter with the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the button and cremini mushrooms. Cook for about 7-8 minutes, stirring occasionally, until they release their liquid and begin to brown.
Sprinkle in the thyme leaves and stir to combine.
Add the escargot to the pot and sauté for 2 minutes to warm through.
Pour in the dry white wine and let it simmer for 3-4 minutes, reducing slightly.
Add the chicken or vegetable stock, bring to a boil, then reduce the heat and let it simmer for 15 minutes.
Using an immersion blender, blend the soup until smooth (or leave it slightly chunky if preferred). Alternatively, transfer the soup in batches to a countertop blender.
Stir in the heavy cream and bring the soup back to a gentle simmer.
Season with salt and black pepper to taste.
Ladle the soup into bowls, garnish with chopped parsley (if using), and serve hot.
Nutrition Facts
Calories |
1356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.0 g | 122% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 6939 mg | 302% | |
| Total Carbohydrate | 46.8 g | 17% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 19.6 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 152 mg | 12% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3069 mg | 65% | |
*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.
