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By French Terrine on November 29, 2012
"I like to serve oysters on special occasions.This bisque is based on a recipe from Sarah Leah Chase's cookbook, COLD WEATHER COOKING. It begins by first making your base by sauteing onion and celery in butter, adding rehydrated wild mushrooms, then seasoning with thyme and nutmeg, making a rue with some flour, then stirring in your juices from..."
Ingredients: clam juice, dried thyme...
Prep Time: 30 mins
Total Time: 1 hrs 30 mins