Directions:
- Combine mushrooms, onion, chicken stock and simmer 20 minutes.
- In another pot, melt 4 Tbs butter at medium heat, stir in flour.
- Add milk and cream, cook stirring constantly until thickened and smooth.
- Add salt and pepper to taste.
- Stir mushroom-chicken stock mixture into sauce.
- Saute escargot, garlic, parsley and green onion in remaining butter (1-2 minutes only).
- Add to soup with wine.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 279.36 Kcal (1170 kJ) | ||
| Calories from fat | 147.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.37g | 25% | |
|---|---|---|---|
| Cholesterol | 36.15mg | 12% | |
| Sodium | 432.45mg | 18% | |
| Potassium | 462.11mg | 10% | |
| Total Carbs | 23.94g | 8% | |
| Sugars | 11.83g | 47% | |
| Dietary Fiber | 1.54g | 6% | |
| Protein | 8.88g | 18% | |
| Vitamin C | 5.7mg | 9% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.3mg | 7% | |
| Calcium | 89mg | 9% | |
| Amount Per 100 g | |||
| Calories | 84.72 Kcal (355 kJ) | ||
| Calories from fat | 44.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.97g | 25% | |
|---|---|---|---|
| Cholesterol | 10.96mg | 12% | |
| Sodium | 131.15mg | 18% | |
| Potassium | 140.14mg | 10% | |
| Total Carbs | 7.26g | 8% | |
| Sugars | 3.59g | 47% | |
| Dietary Fiber | 0.47g | 6% | |
| Protein | 2.69g | 18% | |
| Vitamin C | 1.7mg | 9% | |
| Iron | 0.4mg | 7% | |
| Calcium | 27mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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