OYSTER & MUSHROOM SOUP
DH & I attended his sister's wedding at Monmouth Plantation located in Natchez, MS where our first dinner course was a bowl of Oyster & Mushroom Soup that was out of this world. We were still talking about how good it was on the drive home and decided we would cook it the next day. I didn't have their recipe, but I concocted this recipe after researching many many different Oyster Soup recipes on the internet. I combined a little of this and a little of that and this is the end result. It doesn't taste exactly like Monmouth's soup, but it isn't half bad either. As a side note, I'm not a big fan of oysters but I will eat certain dishes with them. I think anyone who is a non-oyster lover would like this as long as they just removed the oysters from their bowl.
Provided by Luby Luby Luby
Categories < 4 Hours
Time 2h
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Drain raw oysters & reserving 1/2 cup oyster liquor.
- In large heavy pot saute bacon until crisp.
- Remove bacon and reserve drippings (eat bacon-you will not add it to the soup).
- Add stick of butter to reserved bacon drippings and melt.
- When butter has melted add onions, celery and garlic and saute over medium heat until soft, about 30 minutes.
- Add sliced mushrooms and green onions and saute until mushrooms are tender, about 30 minutes.
- Add flour and cook, stirring constantly, for about 3-5 minutes.
- Slowly add sherry and cook for about 5 minutes.
- Slowly add chicken broth and oyster liquor and stir until well blended.
- Add bouillion cubes, salt, black pepper, white pepper, cayenne pepper and nutmeg, stirring to mix.
- Bring to a simmer over medium heat and gently simmer for about 15 minutes.
- In a large measuring cup or bowl beat egg yolks slightly.
- Add heavy cream to egg yolks, mixing well.
- Slowly add cream mixture to pot, stirring well and gently simmer for about 5 minutes.
- Add oysters and gently simmer for about 3 minutes or just until oysters curl around the edges.
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