Chinese Oyster Soup Recipes

CHINESE OYSTER SOUP

Chinese Oyster Soup image

Make and share this Chinese Oyster Soup recipe from Food.com.

Provided by Dienia B.

Categories Chinese

Time 50m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

1 cup beef stock
3 dried mushrooms, soaked in 1/2 cup water 15 minutes, sliced
1/2 cup celery, sliced on diagonal
1/4 cup carrot, sliced on diagonal
1/4 cup bamboo shoot, sliced
1/2 teaspoon ginger, crushed
4 ounces oysters, drained
1/2 cup snow peas, cut in thirds
4 green onions, diced (with greens)
1 teaspoon sherry wine (optional)

Steps:

In a pot bring beef stock, mushrooms with liquid, celery, carrots, bamboo shoots, and ginger to a boil; simmer 15 minutes.
Add oysters ( I add the liquid ) and snow peas.
Cook 3 minutes more.
Turn off heat; add green onion and sherry.

CHINESE OYSTER SOUP

Chinese Oyster Soup image

Make and share this Chinese Oyster Soup recipe from Food.com.

Provided by dicentra

Categories Asian

Time 6h5m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 1/2 cups chicken broth
2 tablespoons soy sauce
2 cups sliced napa cabbage
8 ounces mushrooms, sliced
1/2 cup bean sprouts
4 green onions, sliced
1 tablespoon minced ginger
1 pint fresh oyster, shucked (do not drain)
salt and pepper

Steps:

Combine all ingredients except oysters, salt and pepper in slow cooker; cook on low 6-8 hours, adding oysters and their juice during the last 10-15 minutes.
Season to taste with salt and pepper.

Nutrition Facts : Calories 150, Fat 3.8, SaturatedFat 0.9, Cholesterol 56.6, Sodium 1099.1, Carbohydrate 11.9, Fiber 1.8, Sugar 3.2, Protein 17.6

ELEGANT OYSTER SOUP

Elegant Oyster Soup image

Delicious. Takes a little extra time, but it's worth the effort. Serve hot with green salad and crusty French bread

Provided by DSPROUT

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 1h

Yield 6

Number Of Ingredients 17

Ingredients

2 tablespoons butter
½ cup carrot, finely chopped
½ cup onion, finely chopped
½ cup celery, finely chopped
½ cup button mushrooms, chopped
½ cup butter
¼ cup all-purpose flour
1 quart chicken broth
1 (14 ounce) can artichoke hearts, drained
1 bay leaf
¾ teaspoon salt
½ teaspoon cayenne pepper
¼ teaspoon dried thyme
¼ teaspoon dried oregano
¼ teaspoon dried sage
1 cup heavy cream
12 shucked oysters and juice

Steps:

In a large pot, saute chopped carrot, onion, celery and fresh mushrooms in 2 tablespoons of butter for 5 minutes or until the onions are transparent.
In another large pot, melt 1/2 cup butter and stir in the flour. Cook for 5 minutes.
Whisk in the chicken broth to the flour mixture. Add the sauteed vegetables, artichokes hearts, bay leaf, salt, cayenne pepper, thyme, oregano and sage. Simmer for 30 minutes over medium heat.
Whisk in cream and add oysters; bring to a simmer, but do not boil.

Nutrition Facts : Calories 401.5 calories, Carbohydrate 15.9 g, Cholesterol 116.7 mg, Fat 35.3 g, Fiber 3.4 g, Protein 7.5 g, SaturatedFat 22 g, Sodium 869.9 mg, Sugar 1.8 g

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