Best Mushroom And Oyster Soup Recipes

MUSHROOM AND OYSTER SOUP FOR LAZY GOURMETS

Steps:

• In a bowl, add all the ingredients except the pepper. About the smoked oysters: lift them from the tin with a fork when adding, and by all means use some of the canning oil too, as it adds to the flavour. If your oysters are quite large you can halve them.
• Whisk to mix.
• Please taste -- the soup is mild and rich, and you might want to add more lemon juice. i didn't measure, just squeezed a good squirt from half a lemon into the soup.
• At this stage the soup can be covered and kept in the fridge overnight, which will be better for flavour.
• To serve, heat VERY gently, or heat in a bowl in a warming oven. Do NOT boil.
• Serve as starter portions in small ramekins, with fresh rye bread (or other) alongside.

OYSTER-AND-SHIITAKE-MUSHROOM SOUP WITH SHRIMP

Steps:

• Peel the shrimp and place all the shells in a large kettle. Devein half the shrimp and split them in half lengthwise. (Reserve the rest of the shrimp for another use.) Set aside.
• Add the stock and wine to the kettle with the shells and bring to a boil. Lower the heat and simmer, uncovered, for 40 minutes.
• Meanwhile, trim any tough end portions from the oyster mushrooms and add the trimmings to the pot with the stock. Cut the oyster mushrooms into pieces if they are large. Trim the stems from the shiitakes and add them to the pot. Slice the caps.
• Melt the butter in a large skillet set over medium heat. Add the oyster mushrooms and the shiitake caps, season them to taste with salt and pepper and cook, stirring frequently, until the mushrooms are tender and lightly browned, about 10 minutes. Add 2 tablespoons of sherry and cook until evaporated. Transfer the mushrooms to a bowl.
• Strain the stock through a fine-mesh sieve, pressing hard on the shells to force out as much liquid as possible. Discard the solids. Return the stock to the kettle and add the rice and half of the mushrooms. Working in batches, puree the rice and mushroom soup in a blender until it is very smooth. Return it to the kettle and stir in 1 tablespoon of the sherry. Set aside.
• When ready to serve, heat a large skillet over high heat and add the oil. Add the shrimp and cook, stirring, until the shrimp are pink and just cooked through, about 3 to 4 minutes. Add the remaining 2 tablespoons of sherry and cook until evaporated.
• Reheat the soup and season it with salt and pepper to taste. Divide among 6 serving bowls and garnish each with reserved mushrooms, shrimp and chervil. Serve immediately.

MUSHROOM AND OYSTER SOUP

Steps:

• Wash leeks in a bowl of cold water, agitating them, then lift out and pat dry.
• Heat butter in a 2 1/2- to 3-quart heavy saucepan over moderate heat until foam subsides, then cook leeks, mushrooms, garlic, salt, nutmeg, and pepper, stirring occasionally, until leeks are softened and any liquid mushrooms give off is evaporated, about 10 minutes.
• Transfer half of mushroom mixture to blender and purée with half-and-half until very smooth, about 1 minute. Return purée to saucepan.
• Bring soup just to a simmer, stirring occasionally, then add oysters and their liquor and cook, stirring, until oysters become plump and edges begin to curl, about 3 minutes. Sprinkle soup with chives.

CREAM OF MUSHROOM WITH OYSTER AND SHRIMP SOUP

Steps:

• Easy to prepare, this soup is a breeze and should only take about 20 minutes to one half hour to prepare.