Directions:
- Combine mushrooms,onion and chicken stock in soup pot and simmer for 20 minutes.
- In another saucepan, melt four tablespoons butter over medium heat gradually stirring in the flour until smooth. Remove from heat and gradually stir in the milk and cream. Return to medium heat and cook stirring constantly, until thickened. Season with salt and pepper. Stir mushroom-chicken stock into sauce.
- In a small frypan heat the remaining two tablespoons butter and add escargot, garlic, parsley and green onion, sauté for 2 minutes. Add to soup along with wine.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 208.94 Kcal (875 kJ) | ||
| Calories from fat | 110.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.28g | 19% | |
|---|---|---|---|
| Cholesterol | 27.11mg | 9% | |
| Sodium | 324.46mg | 14% | |
| Potassium | 359.85mg | 8% | |
| Total Carbs | 17.7g | 6% | |
| Sugars | 8.8g | 35% | |
| Dietary Fiber | 1.12g | 4% | |
| Protein | 6.81g | 14% | |
| Vitamin C | 4mg | 7% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1mg | 6% | |
| Calcium | 65.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 83.99 Kcal (352 kJ) | ||
| Calories from fat | 44.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.94g | 19% | |
|---|---|---|---|
| Cholesterol | 10.9mg | 9% | |
| Sodium | 130.42mg | 14% | |
| Potassium | 144.65mg | 8% | |
| Total Carbs | 7.11g | 6% | |
| Sugars | 3.54g | 35% | |
| Dietary Fiber | 0.45g | 4% | |
| Protein | 2.74g | 14% | |
| Vitamin C | 1.6mg | 7% | |
| Iron | 0.4mg | 6% | |
| Calcium | 26.5mg | 7% | |
* 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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