1. Beurre Manie: Combine butter and flour in a small bowl and blend well. 2. Soup: Melt butter in a large heavy sauce pan over low heat, add shallot and cook 5 minutes. 3. Stir in garlic, cook 1-2 minutes, add mushrooms and cook 15 minutes, stirring constantly. 4. Pour in wine, broths and creme fraiche, simmer 20 minutes. 5. Stir in escargot, reserved liquid, chives, parsley and aniseed. 6. Pinch off bits of Beurre Manie and whisk into soup, one at a time. 7. Beat 1 tbsp of hot soup into the egg yolks, add 3 more tbsp one at a time, whisking vigorously. 8. Add egg mixture to soup, stir in Pernod and let soup "mellow" over low heat (do not boil) 1-2 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
