Mushroom Cappuccino with Escargot and Caramelized Onion

Preparation:	20 min
Marinating/Waiting:	0 min
Cooking:	40 min
Total:	1 h

6
servings

Category:	Soups
Subcategory:	Creams
Source:	Metro

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Mushroom Cappuccino with Escargot and Caramelized Onion

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Recipe ingredients

1 large onion
1/2 cup (125 mL) oyster mushrooms
1/2 cup (125 mL) white button mushrooms
1/2 cup (125 mL) shiitake mushrooms
Butter* as needed
3/4 cup (180 mL) white port
8 cups (2 litres) Irresistibles chicken broth*
Salt and pepper to taste
3/4 cup (180 mL) whipping cream 35% m.f.
Garnish
2 onions, minced
2 Tbsp. (30 mL) butter*
1 115 g can Irresistibles escargots*
1 small bunch flat-leaf parsley, chopped
Salt and pepper to taste

Preparation

Finely slice onion and mushrooms.
In a stockpot over medium-low heat, cook onion and mushrooms in butter for a few minutes.
Add port and reduce a bit. Add broth, season, and simmer 30 minutes.
Garnish
In a skillet over medium heat, caramelize onions in butter.
Drain and rinse escargots under cold running water, stir into onions and cook 2 minutes over low heat. Add parsley and keep warm.
When soup is done, froth using a hand blender. Stir in cream. Adjust seasoning, and serve with escargot garnish.

Suggestion

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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