Mushroom and Oyster Soup for Lazy Gourmets

Recipe by Zurie
READY IN: 8mins


  • 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)


  • 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.