Wild Mushroom-And-Oyster Bisque

Course : Bisques
Serves: 1
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15 grams dried sliced mushrooms
2 cups homogenized milk
1 cup half-and-half cream
1 medium red pepper -- roasted and chopped
1 tablespoons butter
2 tablespoons dry vermouth or sherry
1 pieces bay leaf
1/4 teaspoon salt and tabasco
1 dash nutmeg
32 ounces shucked fresh oysters -- with liquor
2 bunches green onions -- thinly sliced

Preparation / Directions:

In a small dish, cover mushrooms with 1/2 cup boiling water and soak for 10 min. Heat milk with cream, roasted pepper, butter, vermouth, bay leaf, salt, Tabasco and nutmeg over medium-low heat until very hot, but not simmering, about 5 min. Stir often. Stir in fresh oysters and liquid, and mushrooms and liquid. If using canned oysters, rinse with cold water, drain and add. Cover and heat until edges of fresh oysters just start to curl or until canned oysters are just heated through, about 3 min. Do not boil. Remove bay leaf, sprinkle with green onions and serve. Makes 7 cups Make ahead Prepare soup but do not add oysters or their liquid. Refrigerate for up to 1 day. Just before serving, reheat soup, then stir in oysters and liquid and heat as above.


Nutritional Information:

144 Calories (kcal); 12g Total Fat; (69% calories from fat); 2g Protein; 10g Carbohydrate; 31mg Cholesterol; 124mg Sodium

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