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.
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.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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