OYSTER SOUP
A quick and easy soup that is just wonderful on a winter day (or anytime, really)! This soup comes from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Savory
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter, stir in flour and blend well.
- Add milk slowly, stirring constantly; add cream, salt, pepper and grated onion.
- Keep warm over low heat.
- Bring oysters to a boil in their own liquor; add to milk stock and heat about 5 minutes or until edges of the oysters curl.
- Serve immediately.
Nutrition Facts : Calories 378.1, Fat 26, SaturatedFat 14.9, Cholesterol 152.1, Sodium 856, Carbohydrate 16.6, Fiber 0.1, Sugar 0.1, Protein 19.5
OYSTER & MUSHROOM SOUP
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
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.
POTATO AND OYSTER SOUP
Make and share this Potato and Oyster Soup recipe from Food.com.
Provided by Amanda G.
Categories Potato
Time 6h30m
Yield 1 gallon, 12-15 serving(s)
Number Of Ingredients 15
Steps:
- Dice and mince the ingredients as noted above.
- Combine all of the ingredients except the green onion into your crock pot.
- Put on low heat.
- Cook for 6 to 8 hours, stirring at the 3 hour mark and the 5 hour mark. You do not want to handle it too much so that you do not make the oysters degrade any more than they will in the cooking process.
- If you wish to thicken the soup, you may use a bit of mashed potato flakes or a cornstarch slurry until it reaches the desired consistency. This will need to be cooked an hour longer to ensure complete melding and thickening.
- Dish up, garnish with a pinch of the sliced green onions and serve hot.
Nutrition Facts : Calories 251.8, Fat 10.6, SaturatedFat 6.4, Cholesterol 41.4, Sodium 731.5, Carbohydrate 32.5, Fiber 3.7, Sugar 1.8, Protein 7.8
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