Soups

Savory Oyster & Mushroom Soup

316

A rich, savory, aromatic oyster & mushroom soup for those cold days!

8
6 - 8 Tbsp. butter
1 small yellow onion - diced fine
1/2 bunch celery (mostly leafy ends & small stems plus 4 split regular ribs) - diced
3 tsp. jarred diced garlic
1 (8 oz.) pkg. sliced baby portabella mushrooms - chopped
4 Tbsp. flour
3 (3.75 oz.) cans smoked oysters - drained of oil
2 (8 oz.) cans whole oysters with juice
1 cup heavy cream
5 cups milk
6 Tbsp. Worcestershire sauce
1 tsp. "Nature's Seasoning" (or your favorite seasoning blend)
In a large pot over medium-high heat, melt butter until bubbly. Add onion, celery & garlic, stirring & cooking until onions are translucent. Add mushrooms & cook an additional 3 - 5 minutes more. Sprinkle with flour, mixing well. Add all oysters (drain smoked oysters of oil first!) & juice from whole oyster cans, stir & allow to get hot through. Slowly add in cream, milk, Worcestershire sauce & seasoning. Reduce heat to low & heat for 10 - 15 minutes. Serve with oyster crackers.
Nutritions

Calories
633

Sodium
216mg
9% DV

Fat
57g
87% DV

Protein
7g
15% DV

Carbs
19g
6% DV

Fiber
3g
14% DV

Marinated Taro Root

1461

A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root

See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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