CREAM OF MUSHROOM WITH OYSTER AND SHRIMP SOUP

CREAM OF MUSHROOM WITH OYSTER AND SHRIMP SOUP image

Yield Makes approximately 10 one cup servings

Number Of Ingredients 12

Cream of Mushroom with Oyster and Shrimp Soup
(M.O.S.S. Soup)
In a skillet, melt one 4 oz. Stick of butter. Stir in approximately 1/3 c. of sifted flour.
Use whisk to stir on med-high heat to make roux.
After about 8 - 10 min., add in 1 ½ c. of hot water and stir.
Add 1 pt. Heavy whipping cream and 1 pt. whole milk.
Fry about ½ of a 10 oz. pkg. of Portobello mushrooms and add to soup when done. Melt one lg. Beef Bouillon cube in about ½ c. boiling water and add to soup. Add one 10 oz pkg. of frozen chopped spinach and three lg. bay leaves to soup, let simmer.
Poach one lb. fresh, shucked oysters and one lb. fresh, cleaned, peeled shrimp. Add to soup after poaching for approximately
8 minutes. Add one tablespoon of Lea and Perrins Worcestershire Sauce, salt and pepper to taste.
Simmer soup for 10 minutes while stirring. Makes about 10 servings.
Michael S. McCullough
New Orleans, LA 12/07/04