Oyster Mushroom Soup Recipes

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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

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

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.

CREAM OF WILD MUSHROOM SOUP



Cream of Wild Mushroom Soup image

This is a recipe I created from my brain. Use it or tweak it to make it your own!

Provided by ChefBoyRDave

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h10m

Yield 6

Number Of Ingredients 19

5 cups vegetable broth
½ cup butter, divided
1 carrot, cut into matchstick-size pieces
½ white onion, cut into matchstick-size pieces
½ leek, cut into matchstick-size pieces
2 stalks celery, cut into matchstick-size pieces
1 clove garlic, minced
2 small yellow squash, cut into matchstick-size pieces
2 small zucchini, cut into matchstick-size pieces
2 ounces shiitake mushrooms, thinly sliced
2 ounces chanterelle mushrooms, thinly sliced
2 ounces oyster mushroom caps, coarsely chopped
2 white button mushrooms, thinly sliced
1 portobello mushroom, quartered and thinly sliced
¼ cup all-purpose flour
2 ½ cups heavy whipping cream
1 pinch cayenne pepper
1 pinch salt and ground black pepper to taste
1 bunch chives, chopped

Steps:

  • Pour vegetable broth into a large pot; bring to a simmer over medium heat.
  • Melt 1/4 cup butter in a large saucepan over low heat; increase heat to medium. Add carrot; cook and stir until starting to soften, 3 to 5 minutes. Add onion, leek, celery, and garlic; cook and stir until onion is translucent, about 5 minutes. Add yellow squash and zucchini; cook for 2 minutes.
  • Pour carrot mixture into the vegetable broth. Keep broth simmering over low heat.
  • Melt remaining 1/4 cup butter in the saucepan. Cook and stir chanterelle mushrooms, oyster mushrooms, button mushrooms, and portobello mushroom in the hot butter until starting to soften, about 5 minutes. Sprinkle flour over mushroom mixture; stir until a paste forms, 2 to 3 minutes.
  • Stir mushroom and flour mixture into the vegetable broth. Pour in heavy cream; simmer until heated through, about 8 minutes. Season with cayenne, salt, and pepper. Garnish soup with chives.

Nutrition Facts : Calories 571.4 calories, Carbohydrate 20.4 g, Cholesterol 176.5 mg, Fat 53 g, Fiber 4.3 g, Protein 6.6 g, SaturatedFat 32.7 g, Sodium 588.6 mg, Sugar 5.2 g

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