Oyster & Mushroom Soup

Recipe by Luby Luby Luby
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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