Ingredients

• 4 shallots
• 3 garlic cloves
• 1 leek
• 1/2 cup fresh button mushrooms
• 1/3 cup butter or margarine
• 1 can snails 24 snails
• 1 bunch parsley
• 1-1/8 cups white wine
• 1 cup heavy whipping cream
• 2 tbsp beef bouillon
• 2-1/8 cups water
• salt and pepper to taste
• 4 tbsp instant gravy mix
• Worcester sauce
• juice of 1 lemon
• 2 tbsp brandy
• 2 egg yolks
• 2 tbsp shredded cheese
• 1 cup whipped cream

Directions

1. Peel the shallots and garlic cloves. Clean the mushrooms and leek, chopping the leek into slices. Chop onions, mushrooms and garlic.
2. Melt butter in a big pot, adding the onions, mushrooms, and leek slices. Stir occasionally on medium-heat for about 5 minutes. Drain and chop the snails, keeping the liquid. Finely chop the parsley.
3. Add chopped parsley and snails to the pot. Allow contents to steam without a lid for another 2 minutes. Add the snail liquid, wine, heavy whipping cream, beef bouillon, and water to the mixture. Let the soup to lightly boil for 5 minutes. Add gravy mix, Worcester sauce, lemon juice, and brandy to the soup. Add salt and pepper to taste.
4. To serve: pour soup into bowls. Mix the egg yolk and whipped cream, adding it to the soup. Sprinkle with cheese and enjoy.
5. Serve with sliced baguette.