Oyster Mushroom Soup Recipes

MUSHROOM AND OYSTER SOUP

Steps:

• Wash leeks in a bowl of cold water, agitating them, then lift out and pat dry.
• Heat butter in a 2 1/2- to 3-quart heavy saucepan over moderate heat until foam subsides, then cook leeks, mushrooms, garlic, salt, nutmeg, and pepper, stirring occasionally, until leeks are softened and any liquid mushrooms give off is evaporated, about 10 minutes.
• Transfer half of mushroom mixture to blender and purée with half-and-half until very smooth, about 1 minute. Return purée to saucepan.
• Bring soup just to a simmer, stirring occasionally, then add oysters and their liquor and cook, stirring, until oysters become plump and edges begin to curl, about 3 minutes. Sprinkle soup with chives.

OYSTER & MUSHROOM SOUP

Steps:

• Drain raw oysters & reserving 1/2 cup oyster liquor.
• In large heavy pot saute bacon until crisp.
• Remove bacon and reserve drippings (eat bacon-you will not add it to the soup).
• Add stick of butter to reserved bacon drippings and melt.
• When butter has melted add onions, celery and garlic and saute over medium heat until soft, about 30 minutes.
• Add sliced mushrooms and green onions and saute until mushrooms are tender, about 30 minutes.
• Add flour and cook, stirring constantly, for about 3-5 minutes.
• Slowly add sherry and cook for about 5 minutes.
• Slowly add chicken broth and oyster liquor and stir until well blended.
• Add bouillion cubes, salt, black pepper, white pepper, cayenne pepper and nutmeg, stirring to mix.
• Bring to a simmer over medium heat and gently simmer for about 15 minutes.
• In a large measuring cup or bowl beat egg yolks slightly.
• Add heavy cream to egg yolks, mixing well.
• Slowly add cream mixture to pot, stirring well and gently simmer for about 5 minutes.
• Add oysters and gently simmer for about 3 minutes or just until oysters curl around the edges.