Smoked Oyster And Mushroom Soup Recipes

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SMOKED OYSTER SPREAD



Smoked Oyster Spread image

This is a wonderful appetizer for oyster lovers. Simple to prepare with readily available ingredients. Great for unexpected guests. Spread on Baguettes or dip with crackers.

Provided by MOLLYB111

Categories     Appetizers and Snacks     Seafood

Time 8m

Yield 24

Number Of Ingredients 4

1 (3.75 ounce) can smoked oysters
1 (3 ounce) package cream cheese, softened
1 teaspoon Worcestershire sauce
1 pinch lemon pepper

Steps:

  • In a medium bowl, mash oysters with a fork. Mix in cream cheese, Worcestershire sauce, and lemon pepper.

Nutrition Facts : Calories 20.3 calories, Carbohydrate 0.6 g, Cholesterol 7 mg, Fat 1.7 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 0.9 g, Sodium 38.6 mg

MUSHROOM AND OYSTER SOUP FOR LAZY GOURMETS



Mushroom and Oyster Soup for Lazy Gourmets image

A really quick fine-dining type recipe! The approximate American weights are given in brackets. You can assemble this soup a day ahead, and keep it in the fridge to heat gently just before serving. Please adjust to your taste. Use the best quality canned mushroom soup and smoked oysters -- it makes a big difference to the end result. It IS rich, no excuses, but is served in very small portions -- not as generous as my photo seems to indicate! PS: I think that 2 cans of oysters might be better than just one and will improve the flavour. If you find the cup of cream too much, use a 1/2 cup plus 1/2 cup chicken broth (or more mushroom soup).

Provided by Zurie

Categories     South African

Time 8m

Yield 6 serving(s)

Number Of Ingredients 10

400 g mushroom soup (best quality, 14 oz)
105 g smoked oysters (best quality, 3 1/2 oz can, or increase to 2 cans)
250 ml fresh cream (1 generous cup, or use 1/2 cup cream and 1/2 cup chicken broth)
5 tablespoons dry sherry
1 -2 tablespoon parsley, very finely chopped
1 -2 tablespoon spring onion, very finely chopped (green and white parts)
1/2 teaspoon flaked sea salt (you'll probably need more, to taste)
7 drops Tabasco sauce (or more to taste, or use any hot sauce)
1 tablespoon lemon juice, fresh (this is to taste ( I used a good squirt)
coarse black pepper

Steps:

  • In a bowl, add all the ingredients except the pepper. About the smoked oysters: lift them from the tin with a fork when adding, and by all means use some of the canning oil too, as it adds to the flavour. If your oysters are quite large you can halve them.
  • Whisk to mix.
  • Please taste -- the soup is mild and rich, and you might want to add more lemon juice. i didn't measure, just squeezed a good squirt from half a lemon into the soup.
  • At this stage the soup can be covered and kept in the fridge overnight, which will be better for flavour.
  • To serve, heat VERY gently, or heat in a bowl in a warming oven. Do NOT boil.
  • Serve as starter portions in small ramekins, with fresh rye bread (or other) alongside.

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.

SMOKED OYSTER AND MUSHROOM SOUP



Smoked Oyster and Mushroom Soup image

This recipe comes from local chef Marlene van der Westhuizen's lovely cookbook, "Delectable". I find her recipes, ranging from France to South Africa, simple and practical. This one has tins in the ingredients yet manages to be sophisticated and quick to make. Do double the recipe if you like: this starter soup for 4 is rich so servings are small.

Provided by Zurie

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

14 ounces mushroom soup (1 tin, best quality)
3 ounces smoked oysters (1 tin, 85 g)
1 cup cream, fresh and thick (250 ml)
3 1/2 tablespoons dry sherry (50 ml)
2 tablespoons parsley (very finely chopped)
fresh ground black pepper

Steps:

  • Heat the soup, stirred well, in a saucepan, but do not boil!
  • Halve the oysters and add, together with the cream and sherry.
  • Stir and heat, and again do not boil.
  • Serve in small, warmed soup cups or bowls, and garnish with the parsley and a generous grind of black pepper.
  • Serve with slices of brown bread.

Nutrition Facts : Calories 278.7, Fat 20.8, SaturatedFat 12, Cholesterol 74.4, Sodium 462.3, Carbohydrate 9.6, Fiber 0.3, Sugar 0.8, Protein 3.5

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