Mushroom And Oyster Soup Recipes

OYSTER & MUSHROOM SOUP

Oyster & Mushroom Soup image

DH & I attended his sister's wedding at Monmouth Plantation located in Natchez, MS where our first dinner course was a bowl of Oyster & Mushroom Soup that was out of this world. We were still talking about how good it was on the drive home and decided we would cook it the next day. I didn't have their recipe, but I concocted this recipe after researching many many different Oyster Soup recipes on the internet. I combined a little of this and a little of that and this is the end result. It doesn't taste exactly like Monmouth's soup, but it isn't half bad either. As a side note, I'm not a big fan of oysters but I will eat certain dishes with them. I think anyone who is a non-oyster lover would like this as long as they just removed the oysters from their bowl.

Provided by Luby Luby Luby

Categories < 4 Hours

Time 2h

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

3 (10 ounce) containers oysters, drained
1/2 cup oyster liquor
4 slices lean bacon
8 tablespoons butter (1 Stick)
1 cup white onion, minced
1/2 cup celery, minced
1/2 cup green onion, minced
1 1/2 tablespoons garlic, minced
1 lb button mushroom, sliced thin
1/4 cup flour
1/2 cup dry sherry
3 cups chicken broth
2 chicken bouillon cubes
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon white pepper
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
4 egg yolks
2 cups heavy cream

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.

MUSHROOM AND OYSTER SOUP

Mushroom and Oyster Soup image

Categories Blender Dairy Garlic Herb Mushroom Onion Shellfish Gourmet

Yield Makes 6 to 8 servings

Number Of Ingredients 10

Ingredients

3 medium leeks (white and pale green parts only), chopped (2 cups)
3 tablespoons unsalted butter
1/2 lb cremini mushrooms, trimmed
1 garlic clove, smashed
3/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon black pepper
2 1/2 cups half-and-half
2 cups shucked oysters with 1/2 cup of their liquor
2 tablespoons chopped fresh chives

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.

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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