Smoked Oyster and Mushroom Soup
- Reviews 3
Ready In: 20 mins
Serves: 4
Ingredients
- 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
Directions
- 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.
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