4 to 5 cups chicken broth (you may make your own or use OXO cubes)
2 medium onions, chopped
3 carrots, chopped
2 celery sticks, chopped
Parsley stems, plus extra, for garnish
1 turnip, peeled and chopped
1/4 cup butter
1 bay leaf
1/2 teaspoon thyme
2 cups amber ale
36 escargots (6 per person)
Freshly ground pepper
Fresh rosemary, as garnish
Sage leaves, as garnish
parsley, garnish to taste
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