Mushroom and Oyster Soup for Lazy Gourmets

Total Time
8mins
Prep 8 mins
Cook 0 mins

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).

Ingredients Nutrition

  • 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)
  • 12 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

Directions

  1. 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.
  2. Whisk to mix.
  3. 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.
  4. At this stage the soup can be covered and kept in the fridge overnight, which will be better for flavour.
  5. To serve, heat VERY gently, or heat in a bowl in a warming oven. Do NOT boil.
  6. Serve as starter portions in small ramekins, with fresh rye bread (or other) alongside.
Most Helpful

5 5

My sisters and I loved this recipe. I make oyster stew all the time but had never had a smoked oyster like this. Quick and tastes wonderful. I did leave out the sherry because I don't use sherry or wine or anything like that in my cooking. I also used pepper and a few of the tops from my spring onion to garish. Served with Red Lobster Garlic Cheese biscuits. From now on when I want oyster soup this will be the recipe I use. Zurie I enjoyed this so much.