Soups
January 06, 2013
Calories
633
Sodium
216mg
9% DV
Fat
57g
87% DV
Protein
7g
15% DV
Carbs
19g
6% DV
Fiber
3g
14% DV
Savory Oyster & Mushroom Soup
317
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)
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
