Soups

Savory Oyster & Mushroom Soup

335

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

Mezcal Negroni

2670

Simplicity & good Mezcal take the Campari cocktail, Negroni, from classic to iconic.

Mezcal Negroni:
1 fl. oz. Mezcal ( El Silencio Espadin )
1 fl. oz. Carpano Antica Formula Vermouth
1 fl. oz. Campari
1

Stir with Ice & Strain
Pour into Rocks Glass
Garnish with Orange Peel


See the full directions on my site
Nutritions

Calories
0

Sodium
0mg
0% DV

Fat
0g
0% DV

Protein
0g
0% DV

Carbs
0g
0% DV

Fiber
0g
0% DV